Category Archives: Recipes

A Bevy Of Beans

Posted on September 2, 2019 by Ann Lovejoy
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Spunky Sizzled Beans

2 tablespoons avocado or olive oil
1 pound Romano beans, ends trimmed
1/4 teaspoon kosher or sea salt
4-5 cloves garlic, thinly sliced
1 teaspoon finely chopped Ristra or any hot pepper
1-2 teaspoons raspberry vinegar (or any)

In a wide, shallow pan, heat oil over medium high heat. Add beans, sprinkle with salt and cook without stirring until lightly charred (2-3 minutes). Flip with a fork or tongs, adding garlic and hot pepper. Cook until well browned (2-3 minutes). Splash with vinegar, stir to coat and serve. Serves 4. Continue reading →

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Tomato Heaven

Posted on August 26, 2019 by Ann Lovejoy
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We were recently gifted with a splendid grill, so of course we’re going a little wild with the grilled vegetables. Zucchini and squash, eggplants and beets, even peaches and plums are magically transformed by searing heat and savory smoke. Naturally I have to take it over the top and smoke a little salt and oil as well, just to add that subtle difference to everything from salads to sauces. Ripe, juicy tomatoes are a little tricky to grill unless you use a grill pan so they don’t fall through the grate bars, but they are heavenly, as are ripe avocados. Together, they’re even better, especially in a breakfast burrito like this one: Continue reading →

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Extracts Of Summer

Posted on August 19, 2019 by Ann Lovejoy
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Nectarine & Lavender Vinegar

2 cups finely chopped ripe nectarines
2 tablespoons fresh or 1 tablespoon dried lavender buds
2 cups plain (unseasoned) rice vinegar
1/4 cup sugar or honey

Combine all ingredients with 1/3 cup water and bring to a boil over medium high heat. Reduce heat to medium low, cover pan and simmer for 5 minutes. Pour into a clean jar, cover and let cool to room temperature, then refrigerate overnight or up to 36 hours. The next day, strain into a clean bowl through a fine sieve or muslin, pressing gently to get all the liquid out. Pour liquid into a clean bottle, seal and store in the refrigerator for up to 3 months. Makes about 2 cups. Continue reading →

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Harvesting & Healthy Soil

Posted on August 12, 2019 by Ann Lovejoy
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When both pantry and freezer fill up, it’s time to make soup! Make enough to share and sit down with younger folks who just might want to learn a little more about growing and cooking.

Tuscan Bean Soup With Black Kale

2 tablespoons olive oil
1 teaspoon fennel seed
4 cloves garlic, chopped
1/8 teaspoon hot pepper flakes
1 organic lemon, juiced, rind grated
1 large onion, chopped
1 large bulb fennel with greens, chopped
2 sweet carrots, chopped
1/2 teaspoon kosher or sea salt
2 cups cooked white cannellini beans (or any kind)
1 quart vegetable or chicken broth
1 bunch Black Tuscan kale, cut in ribbons

In a soup pot, combine oil, fennel seed, half the garlic, the lemon rind, pepper flakes, onion, fennel (reserve 1/4 cup chopped greens), and carrots, sprinkle with salt and cook over medium high heat until barely soft (8-10 minutes). Add beans and broth, bring to a simmer and cook over low heat for 20 minutes. Puree in small batches with remaining garlic and return to pan. Add kale and pepper, cover pan and cook until barely wilted (2-3 minutes). Stir in lemon juice to taste and serve hot, garnished with fennel greens. Serves 4.

Continue reading →

Posted in Annual Color, fall/winter crops, Garden Prep, Gardening With Children, Health & Wellbeing, Planting & Transplanting, Recipes, Sustainable Gardening | Tagged , , | 1 Comment