This Sprout's For You

Growing sprouts is easy and fun - just soak them overnight in a big jar, use a piece of nylon mesh held on with a rubber band, drain and set in a spot out of sunlight for a few days: rinse as often as possible. These sprouts are organic mung beans, adzuki, lentils and chickpeas - you can buy them all bulk at the Seed of Life Natural Foods on Government St. Sprouting Advantages from Making Love In The Kitchen:

Sprouting Advantages

• Enzymes are activated- necessary for food digestion
• Proteins convert to free amino acids- building blocks of our bodies
• Starches change to simple sugars.
• Minerals combine to increase assimilation.
• Vitamin content increases from 3 to 12 or more times.
• Chlorophyll and carotene content increase dramatically when exposed to sunlight.
• Home-grown sprouts are cheap cheap cheap

I eat them in a salad with simple oil and vinegar dressing, instead of lettuce in a wrap, stir fries, and just as a snack. Here's a link for some Rawesome sprout recipes: http://www.sproutpeople.com/cookery/slaw.html happy sprouting!

soup and salad easy

One of the easiest dinners to make is a freshly snipped mesclun salad and a bowl of soup. The mesclun didn't even need washing, and if there's bits of grass in there, that's just fine with me. The soup took about an hour to simmer, and just before serving, you stir in a large dollop of coconut milk-use the full fat one, it's so good (you can freeze leftover coconut milk). I used organic red lentils and organic coconut milk, as they are relatively inexpensive ingredients. I also always add more cilantro than called for, and I always add my Thai red dragon peppers. I think putting some fresh oregano from the herb patch, and maybe a shaving or two of feta on the salad would be splendid. Dinner is served! Curried Red Lentil Soup recipe: 2.5 cups red lentils 8 cups water or veg. broth 4 cloves garlic minced 2 tsp. ground coriander 1/2 tsp turmeric 1/2 tsp cayenne or more to taste 3 bay leaves 2 Tbl. olive oil 1 large onion finely chopped 1 Tbl. ginger, minced 1 tsp. cumin juice of one lemon 1 cup coconut milk 1/4 cup cilantro salt and pepper Combine lentils, water, turmeric, cayenne, and bay leaves and bring to a boil, simmer 40 - 60 mins. Cool and puree. Saute onion, garlic, ginger, cumin, coriander in olive oil and stir into puree. Add lemon juice, simmer 10 mins. just before serving add coconut milk and cilantro. (don't boil the coconut milk!)

sprinkler!

We put the sprinkler on the veg patch for the first time today! our soil tends to be on the coarse, dry side (comes from not sifting compost) and is well drained. We've had such gorgeous, sunny days for the last week and so it was time to haul out the old sprinkler. We watered the babies with an old watering can until they grew strong enough to tolerate the force of the overhead sprinkler. I love our Haws watering can - it has a very fine mist and is ergonomically easy to handle. The best time to water is in the morning, and late evening is the worst - as this leaves the foliage damp overnight and contributes to powdery mildew. It's best to water your garden thoroughly once a week rather than a brief shower every day. Mulching is an excellent way to prevent moisture from evaporating. See here http://www.canadiangardening.com/what-to-do-now/jobs-in-the-garden-by-season/the-best-ways-to-water/a/1727 for the best ways to water.

newest (old) addition to our tool family

We've just been given a present - our neighbour is moving, and she has bequeathed to us her Dad's old push mower - it's been in their family for over 50 years. Its blades will need sharpening, but otherwise it is good to go - no more gas or electric mower around these here parts! better for the environment, better for us, too: Using a push mower will save almost 100 kilograms of carbon emissions in a year. http://thegoodlife.wwf.ca/ActionDetail.cfm?ActionId=51

the garden in May

Now that the weather has finally warmed up a bit, things are starting to sprout and grow all over. The cucumber has a baby, the cilantro has its second set of leaves, the arugula needs thinning out, and more lettuces have been planted. Unfortunately, no carrots to be seen - they did not like the gloomy wet May we've had - apparently one of the wettest Mays on record. And it shows - will be sowing more carrots tomorrow. The weeds of course will grow any time of year! I should just start a chickweed farm as that's what grows best around here. Here are a few photos from around the yard/garden. One of the prettiest flowers out right now is a native columbine on the front yard - they are carnelian orange with a yellow centre, and quite tall - about 4 feet high. Oh, and happy Biological (and Biocultural) Diversity Day! Everything is connected. We are all related.

.http://transmontanus.blogspot.com/2009/05/food-riots-in-haiti-janjaweed-raids-in.html

dhafni

This is my little bay tree that overwinters in the basement window. My Italian lady friend (who can grow anything!) has a huge bay tree close to her house - it reaches up to the eaves. I prefer to use the leaves dried, they seem to have a more robust, pronounced flavour when dry, but fresh works very well, I just use more of them! I throw them into soups and stews and marinating sauces. You can make a nice lemon and bay oil to use for dressings or sauteing:

• 1 cup extra virgin olive oil
• 1 tbsp lemon peel shavings or zest
• 1 bay leaf (or more)
• 6 whole black peppercorns

In a small heavy-based pot, pour in the olive oil. Slowly bring up the heat. Add the shavings or zest. Drop in the bay leaf and black peppercorns.

Gently simmer on a very low flame for 7 minutes.

Let cool thoroughly before storing in an air-tight jar. Makes 1 cup image from www.cuisine.com

Bay is the herb of Apollo - who chased the nymph Daphne down relentlessly before she was transformed into the bay tree. Bay leaves were used to roof the Temple at Delphi.

Medicinally, bay leaves have been used as an anti-inflammatory and/or as a treatment for headaches.

Here's a nice, spicy recipe that uses bay leaves: Cauliflower Biriyani~

Ingredients - Serves 4

• 3 Tbsp sunflower oil
• 6 cardamom pods, crushed
• 1 tsp cumin seeds, lightly crushed
• 1 tsp coriander seeds, lightly crushed
• 1 small cinnamon stick, broken
• 1 medium onion, peeled and chopped
• 1 1/2 tsp ground turmeric
• 1 bay leaf
• 175g (6 oz) basmati rice, rinsed~ I use brown basmati-you'll need more stock if you use brown rice
• 50g (2oz) red lentils, rinsed
• 600ml (1 pint) vegetable stock
• 1 small cauliflower, cut into small florets or pieces
• Salt and freshly ground black pepper
• 1 large carrot, peeled and coarsely grated
• 2 tsp caster sugar
• 50g (2 oz) sultanas
• 1 tsp black onion seeds (optional)
• 4 Tbsp freshly chopped coriander

Method - to make the cauliflower biriyani

1. Heat 1 tablespoon of oil in a large saucepan and stir-fry the cardamom, cumin and coriander seeds and cinnamon for 1 minute until lightly fragrant. Then add the onion and fry, stirring, for about 5 minutes until softened, but not browned.
2. Add the turmeric, bay leaf, rice and lentils and cook for a further minute, stirring all the while, to coat the rice in the spice mixture. Pour over the stock and bring to the boil. Add the cauliflower, cover and simmer gently for 15 minutes, stirring occasionally, until the rice is tender.
3. Remove from the heat and stand covered for 10 minutes to allow the stock to be absorbed by the rice. Discard the bay leaf, cinnamon stick and cardamom pods. Season to taste.
4. Meanwhile, make the carrot relish. Heat the remaining oil until hot and stir-fry the grated carrot for 2 minutes until just wilting. Add the sugar and sultanas and stir-fry for a further 2 to 3 minutes, until lightly golden. Stir in the onion seeds if you're using them.
5. To serve, pile the cauliflower rice on to warm serving plates and top with some carrot relish. Sprinkle with fresh coriander and serve immediately.

I added chickpeas and red pepper flakes. This recipe is from http://www.suite101.com/

salad days

It's so great to finally have salad greens again! I dream about them all Winter long - arugula, cress, all kinds of lettuces, thinnings from beets, radishes and spinach, even violet and raspberry leaves get thrown into the salad bowl. I made a very simple salad of arugula and radishes, and it was spectacular because it went straight from the garden onto a plate. Simple salads with just one or two kinds of greens are my favourites. The Red Sails lettuce is doing great right now - flourishing in the cooler weather we've had. For simple salads I usually put a dressing of olive oil and lemon juice, but once in awhile it's fun to use a variety of dressings - here are some of my current faves: Citrus Mint Vinaigrette: 3 Tbs. lemon or lime juice 1 Tbs. apple cider vinegar 2 Tbs. fresh mint leaves - not chopped 1 - 1 1/2 tsp. lemon or lime zest 1 clove garlic 3 Tbs. maple syrup 1 tsp. dijon mustard 1/2 tsp. salt pepper 1/4 cup olive oil Combine everything, except oil in a blender, then drizzle in the oil while blending. Chipotle Ranch Dressing: 3 cloves garlic smashed with 1 tsp kosher salt 2/3 cup tofu mayo 2/3 cup soy milk or butter milk 1/3 cup cilantro 2 scallions thinly sliced 1 - 2 tsp chipotle hot sauce 2 tsp finely grated orange zest whisk together in a bowl Green Goddess Dressing: 2 cups fresh herbs: parsley, basil, oregano, dill, chives, cilantro, rosemary 1 1/2 cups apple cider vinegar 1 cup water 1/2 cup miso 1 minced, seeded jalapeno pepper 1 Tbs. crushed garlic 1 cup sunflower oil combine everything except the oil, which is drizzled in as blending Ginger Soy Dressing: 2 Tbs. canola oil 2 Tbs. toasted sesame oil 1 Tbs. fresh ginger minced 1 Tbs. garlic minced 2 Tbs. tamari 1 cup honey dash ground anise 1/4 cup water 2 Tbs. water 1 Tbs. cornstarch heat the oils, add garlic and ginger, cook 5 minutes. add everything except 2 T water and 1 T cornstarch-whisk these 2 together and add to cooked misture, cook 2 minutes to thicken.

Slug Hotel

I have inadvertently created a slug hotel right beside the best slug gourmet greens. Noticing that something has been eating the Asian greens and kohlrabi, I looked around to see who the culprit(s) could have been. I lifted up some boards that had been placed between the rows for walking on, and lo and behold, all sizes and sorts of slugs ( and sow bugs and centipedes, and good red wrigglers) were lounging about there! All they needed was a pool and some deck chairs. I hastily removed the boards, and as I don't have the heart to kill the poor buggers, hope they will meander off into the neighbour's yard (they can eat her violets, she has lots). A friend mentioned to me just last night that some guy in Tofino has trained the slugs to keep out of his veggie patch! He repeatedly threw the slugs out of the garden, and apparently, they have 'learned' through subsequent generations, not to go into his garden. I had to Google it ~ and it's true! To quote: "Apparently, though, the native slugs are capable of learning. A certain Turkish squatter out at Catface has been gardening there for the last fifteen or so years. He insists that banana slugs can be trained: if you just keep tossing them out, they eventually learn not to come back. It takes about ten years, but they will learn." Seems like a humane, but time-consuming, task- however, I don't want to be throwing every single slug out of my garden for the next ten years. I think I'll try the eggshell trick, and I will keep you posted on the slug issue. If you'd like to read the article that was in the Tofino Times recently, look here:http://www.tofinotime.com/main.htm?articles/A-T706-14frm.htm~BDfrm And please learn from my mistake - leave the garden paths clear, or else you will find yourself providing nice lodging for slimy critters.

happy herbivore

http://www.flex.com/~jai/articles/101.html Several reasons I'm a vegetarian: #1 when we eat meat we're feeding ourselves the poisonous adrenaline that was secreted by the terrified animal just before it was slaughtered (not to mention antibiotics) #2 carnivores have a very short intestinal tract in order to eliminate food before it putrefies and becomes toxic - out digestive tract is very long, so we can't. #3 meat will leave a residue of uric acid in the bloodstream.Uric acid is a carcinogen. #4 being veg is better for the environment and #5 eating lower on the food chain leaves food for more people. Not eating meat (or dairy) just feels right to me - ethically, morally, environmentally, and for better health. Now for the real reason for today's blog: to showcase my cookbook shelves! here they are in all their glory! I even have a first edition Moosewood cookbook from 1977: I worked in a bookstore and loved buying cookbooks - but had to limit myself to one purchase a month otherwise I'd be broke. My current faves are Veganomicon, Vegetarian Fast and Easy (by Vegetarian Times magazine) and ReFresh by Ruth Tal and Jennifer Houston. Makes me want to get a juicer. A couple of blogs I like: http://earthvegan.blogspot.com/ and http://veganyumyum.com/ happy veggie trails!

a harmonious blending of bling

I do try to keep the garden and yard clear of clutter for the most part. That being said, I do seem to have accumulated a few items over the years, usually gifts or objects found. I've seen gardens full of surprises at every turn, works of art hidden in the perennial bed, a Virgin Mary statue in the bleeding hearts, wind chimes hung on every branch ~ and these are truly lovely. We did have some bonsai plants growing in their trays, but all of these were stolen one night, sadly. There is a fern leaf concrete stepping stone given to us as a thank you present one year. We even have a chunk of art deco stone from the old Marks' and Spencer building that used to be on Douglas St. given to us by someone who worked at the parks department where they were being stored and destined for landfill. We have a stone frog, a few concrete planters, and some wind chimes to round things out, but I think it's a harmonious blending of yard bling and garden - nothing glaring or showy, just to catch your eye by surprise. One day I'd like a full on Zen garden: Moon gate, pond and fountain included, but that's another story!

first radishes

We pulled a few little radishes out from the garden today - and they were spicy, juicy and crunchy and a beautiful colour! I'm saving the tops to use in soup later on. What a nice way to welcome Spring. this from Wikepedia :

Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium,copper, and calcium. One cup of sliced red radish bulbs provides approximately 20 calories or less, coming largely from carbohydrates, making radishes, relative to their size, a very filling food for their caloric value. And their history is from practicallyedible.com:

Radishes probably originated in China, and made their way across Asia, into the Middle East, and thence into Europe. Europeans introduced them into Central America around 1500; the British brought them to North America when they settled there. The Egyptians and Greeks raised and ate Radishes. The Romans raised and ate many more varieties, including some that looked like our common round ones. They were certainly being grown in England by the 1500s, though probably much earlier. European Radishes, it seems, used to be much larger in general, more like the Asian ones. There is no written record of the small ones until the 1500s. In France, Radishes would be served when you began a meal, to clean your palate and get it ready for the delights that were follow. In the same vein, Ben Johnson suggested eating a Radish before drinking wine.

Since radishes are a cool-weather crop, and it's quite cool this May, I am definitely sowing more this week. Especially to try next time I'm wine~tasting. After a few glasses of wine, maybe I'll carve a few radish ants! (picture from www.uphaa.com).

Salve!

Sage: Before Sage: After Sage (Salivia officinalis) is one of the herbs that grows year round in my garden - it is situated right under the eaves of the house against the wall and is sheltered there from strong winds and killing frosts. It's great to be able to go out and pick fresh sage for tea or seasoning any time. I like to add it to hearty salads such as this one which has asparagus and white beans, sundried tomatoes, and lentil sprouts. I add lots, because I love it so much. Here's the recipe:it's from myrecipes.com.

Ingredients

• 1/2 pound fresh asparagus, trimmed
• 7 dried tomatoes
• 1 garlic clove, minced
• 1 tablespoon brown sugar
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon water
• 1 teaspoon spicy brown mustard
• 3 tablespoons or more fresh chopped sage
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (19-ounce) can cannellini beans, rinsed and drained
• 1/4 cup chopped red onion
• 2 teaspoons drained capers
• 1 (5-ounce) bag gourmet mixed salad greens (or your own garden fresh greens!)
• 1 tablespoon shredded Parmesan cheese (leave out to make salad vegan)

Preparation

Snap off tough ends of asparagus; arrange asparagus and dried tomatoes in a steamer basket over boiling water. Cover and steam 2 to 4 minutes or until asparagus is crisp-tender. Set tomatoes aside. Plunge asparagus into ice water to stop the cooking process; drain. Cut asparagus into 1-inch pieces, and chill until ready to use. Chop tomatoes.

Whisk together garlic and next 8 ingredients in a medium bowl; add asparagus, tomatoes, beans, onion, and capers, tossing to coat. Cover and chill 1 hour. Serve asparagus mixture over salad greens; sprinkle with cheese.

I also added lentil sprouts and radishes.

Sage tea is excellent when you're getting a sore throat, have indigestion, and/or insomnia - have a sage-bath and a nice cup of sage tea to help you get to sleep. It can be combined with rosemary and peppermint for headaches. The Latin name for sage is Salvia, which means "health." it was an ingredient of "Four Thieves Vinegar, a blend of herbs which was supposed to ward off the plague. Sage can be propagated by cuttings from the end of April to September and older plants like to be rejuvenated by cutting back hard in Spring.

I know an older Italian woman, who sometimes greets me by saying "salve" (pronounced "salvay"). It's an old fashioned blessing for health and well being. May you be blessed with health and well being with your garden full of Sage.

parsley power

Parsley has been promoted from garnish to centre stage! It's name comes from the Greek and means "rock celery" ( as it is a relative of celery). As the main ingredient in Tabbouleh, and parsley pesto and mixed into salad, soups and sauces, it always adds a gorgeous green hue and spiciness. The parsley in my garden pops up in unusual places - this one is in the centre of the plot - it must have been a root remnant sprouting from compost. It has such a robust and verdant presence, virtually glowing with its health giving properties:http://www.whfoods.com/genpage.php?tname=foodspice&dbid=100#healthbenefits My doctor once wrote me an Rx for parsley when I needed folic acid. I added parsley to a basic hummus recipe, and it created a lovely, pale green dip. Cooking parsley destroys its nutritional value, and should be added to soups and sauces at during the last 2 - 4 minutes of cooking. You can even make parsley tea: http://www.riverviewherbs.com.au/parsley-tea.htm So get growing and glowing with parsley!

Viriditas

Spring has sprung all over the yard - I never get tired of seeing new growth emerging from the soil, the miracle of generation, "viriditas"http://en.wikipedia.org/wiki/Viriditas or what Hildegard of Bingen called the "greening power of god" - or what pagans know as the Greenman - the wild energy of Nature pulsing throughout forests and gardens, bringing Earth to life.

Here are a few images from my yard, and one of my cats (Tiger) who is my constant companion in the garden.