A Most Disappointing Gardening Season

dry garden august 2012This is my garden. My dry, stunted, disappointing garden.

The year started with a heat wave in mid-spring that dried out the peas just as they started to produce pods. The same temperatures caused lettuce to bolt before the leaves were big enough to eat. A few windy storms knocked off many fruit tree blooms.

Just when I had reset the backyard raised beds with Swainway seedlings, the front yard fell prey to a public works project. Workers first destroyed a peach tree and dug up an eight foot section of the tree yard to run a gas supply line along our street. A month later, a four foot swatch also lost its grass to run the residential line to a neighbor's house. Part of our alley raspberry patch was ripped apart for reasons I cannot deduce. The gas company was entirely within their rights to do such work and made attempts to replace what was removed but it hurt to watch parts of our yard torn to pieces.

Then the heat came. Days and days of hundred degree highs and very little rain led to the hottest July on record and a well publicized drought. The temperatures damaged plant growth and made us all seek shelter in the air conditioning rather than tend the garden.

So now it is mid-August when I'm used to being inundated with sexy tomatoes and bountiful peppers. Instead, my plants are shrivelled beyond repair. Where usually there are weighty colorful fruit arching the stems, the only bent branches this year are those that sustained damage in the few strong storms we received.

The blame for the garden failure can not entirely be placed on the weather; between cleaning and vacating for house showings and fatigue from chronic sinus pain I simply haven't made the time to stake and water plants. I did take an hour recently to pull up the worst of the tomatoes and plant fall greens to try to coax some food from the soil.

hummingbird in garden

Bright Spots

To buoy the feeling of failure, I look at the few successes of the year. Our rosemary plant and fig tree are thriving. We harvest a handful of beans a day. Smiling sunflowers that planted themselves from bird seed attract equally sunny goldfinches. And 'our' mama hummingbird visits the feeder many times a day, defending it from other females.

My thoughts are already turning to next year when my family will hopefully start a big new garden in a new house. But I cannot escape thinking about the farmers who count on growing food for their livelihood. I remain disappointed at my efforts, but pleased that I have the luxury of spending my money at farmers' markets to hopefully ease local farm losses this year.

How is your garden growing?

Silver Spoon Ring {Wordless Wednesday}

davis family silver spooncut spoon from handle pound ring into shapesolder into band

yank ring off handfamily silver spoon ringspoon ring

 

The spoon: sterling silver teaspoon that belonged to Alex's grandmother The D: for Davis, her maiden name, my great grandparent's last name, my late grandfather's first name The jeweler: my uncle Mike Tayse The spoon ring: Created Sunday, August 5 in Mike's one-man backyard studio in Painesville Ohio

Aside: Mike is an amazing Ohio certified K-12 art and reading teacher who needs a job. If you know of a school looking for a creative, qualified teacher, please send them to Mike Tayse's resume site.

Roasted Peach Boats + Yagoot Giveaway {Recipe}

Peaches in the summertime, apples in the fall, if I can't have you all the time, I won't have none at all. - Gillian Welch, Back In Time roasted peach boat recipe It's the height of peach season and my family is going through a peck a week. That's fifteen pounds of peaches!

We each eat several fresh peaches daily, I canned nine pints, and we cook them into pie and cobbler. Wanting a lighter dessert for a recent meal, I created these roasted peach boats.

Oven roasting peaches concentrates their flavor and reduces the flesh to a smooth, scoopable texture. Scoring the peel before cooking helps the skin break easily with the edge of a spoon. The small bowl holds a dallop of freshly whipped cream, portion of crunchy granola, or in this case, a scoop of Yagoot frozen yogurt.

scored fresh peachroasted peach boat

Yagoot asked me to create a recipe with their new Yagoot@Home line of frozen yogurt. Filled with live active yogurt cultures, Yagoot is a tangy and low fat alternative to ice cream. Pints of seasonal flavors are available in their shops in Cincinnati and Columbus.

Yagoot Gift Card Giveaway

Yagoot is offering two twenty dollar gift cards for readers of Hounds in the Kitchen to try their yogurt. If you want a chance to win, simply leave a comment with your favorite frozen yogurt topping or serving idea.

lil peach boat

Roasted Peach Boats

Makes: 2 Time: 30 minutes Ingredients: 1 fresh Ohio peach (I am loving the Branstool Orchard peaches this year.) 2 teaspoons brown sugar 1/4 teaspoon ground cinnamon

Method: 1. Cut peaches in half and remove pit. 2. Score a shallow 'X' on the rounded outside of each half. 3. Place scored side down in a oven-safe roasting pan. 4. Sprinkle flesh with brown sugar and cinnamon. 5. Roast in a 350 degree oven for 30 minutes or until peach is soft. 6. Allow to cool for five minutes. Top with whipped cream, granola, frozen yogurt, or ice cream.

NB: You can make a big batch of roasted peaches at once, cool, and store them in the fridge for up to four days. Bring them to room temperature or reheat before serving.

Music video for the song lyric above:

Giveaway details: Two $20 gift cards will be awarded at random to two separate commenters. Prize ERV – $20. Prize is provided and delivered by Yagoot; Entrants agree to not hold Rachel Tayse Baillieul or Hounds in the Kitchen liable for the prize. Entry open to US resident adults 18 years of age and older. Entries as comments on this site will be accepted from 2 pm EST Tuesday August 7, 2012 – 2 pm EST Wednesday August 15, 2012. Two winners will be chosen on Wednesday August 15, 2012 by random.org and notified via email. In the event that a winner does not respond within 48 hours, new winner(s) will be selected.

Disclosure: Yagoot provided me with gift cards to cover the ingredients of creating a recipe using their yogurt. All opinions are my own.

The Olympic Cocktail {Recipe}

the olympic cocktail recipeI love the Olympic games, cocktails, and a good story, so I naturally fell for the tale of the classic cocktail, The Olympic. The forgotten stepsister of the popular Side Car, the Olympic originated in London in 1922, likely in recognition of Olympic ocean liner, not the athletic competition.

The first recipes were one part cognac to one part orange juice to one part curacao, likely a non-electric-blue color because Brilliant Blue FCF hadn't originated yet.

In celebration of the 2012 games in London, we began experimenting with the Olympic. Our version, heavier on the cognac than the original, is refreshing with just the right amount of sweetness.

We'll serve the Olympic tonight with a London-inspired meal of steak and mushroom pasties, shaved brussels sprouts salad, popovers, and roasted peaches. I can hardly wait!

olympic cocktail ingredients

The Olympic Makes 1 drink

fresh squeezed juice of half a navel orange 2 ounces VSOP cognac 1 ounce quality orange brandy liqueur like Grand Marnier 1 dash Peychoud's bitters strip of orange peel for garnish

1. Place ice and water in a cocktail glass. 2. Pour orange juice, cognac, orange brandy and bitters over ice in a cocktail shaker. 3. Shake and strain into glass. Garnish with a strip of orange peel.

 

Are you watching the Olympics? Who are you cheering for?

Roasted, Marinated Eggplant Antipasto {Recipe}

marinated roasted eggplant recipeI am so uninspired by eggplant that I scarcely could believe enchanting, chewy, tangy nosh a friend recently served me was eggplant antipasto.

fresh local raw eggplant

I mean, I should love eggplant. It is purple, picturesque, and easy to grow in the backyard. But the often spongy, slimy texture simply isn't worth the weak flavor to spend time growing or cooking it. Or so I thought until eggplant antipasto.

I recreated my friends' dish at home with some irresistible Wayward Seed eggplant and ate piece after piece. I served some to another friend and between the two of us and Alex we cleared the plate in no time.

salting eggplantsqueezing eggplant

The lengthy preparation hardly seems worth the quick consumption. First, sliced eggplant must sit in a salt coating to leach out liquid. Then, the cook must squeeze out any remaining water and bake them for a half hour in the oven. Finally, the slices soak in brine for a minimum of four hours.

I would rarely recommend a method that requires so much time and fussiness but I assure you that even eggplant doubters will enjoy this preparation. It converted me.

marinated eggplant

Roasted, Marinated Eggplant Serves: 6-8 appetizer servings Time: 20 minutes active, 5 hours draining/marinating As flavors are concentrated in this recipe, high-quality ingredients are key.

1 pound small to medium sized eggplant, sliced into 1/2 inch rounds generous sprinklings of salt, approximately 2 tablespoons 1/4 cup quality balsamic vinegar 1/4 cup quality honey 1/2 cup quality olive oil 1/2 teaspoon ground white pepper

1. Place eggplant slices in a large colander sitting inside a bowl to collect drips. 2. Generously salt eggplant on both sides. Leave at room temperature, uncovered, for 30 - 60 minutes. Meanwhile, preheat the oven to 350 degrees F. 3. Squeeze each slice to remove the maximum amount of liquid, brushing off excess salt grains. 4. Place slices in a single layer on a cookie sheet. Drizzle with a few tablespoons of the olive oil. 5. Bake for 30 minutes or until slightly browned. 6. Whisk together honey, vinegar, oil, and white pepper in a small glass or ceramic container. 7. Add eggplant to the marinade and gently stir to be sure all pieces are covered. Let stand at room temperature for 4-8 hours. 8. Serve with toast points or bread rounds. Leftovers can be kept covered in the refrigerator for up to one month but always bring to room temperature before serving.

Introducing the Recipe Box!

pile of vegetables What was once a jumble is now an ordered list: the Hounds in the Kitchen blog is re-organized and ready to connect you to recipes, tours, and reviews. This update has been a long time coming and I hope it will allow readers to better find the content they want.

Hop over to the new Indices page to check out the Recipe Box and Farm Tours. Other indexes are still in the works to be completed soon.

I genuinely appreciate your feedback that prompted me to create the indexes. Do you like them? What else would you like to see to better this blog?

Inspiration from Veggie U 2012 Food & Wine

veggie u culinary vegetable institute The Veggie U culinary education program has delivered 1800 classroom kits to over 26 states from its Milan, Ohio headquarters since its inception in 2003. Many of these kits are funded through the annual Food & Wine Celebration held at the Culinary Vegetable Institute. Alex and I attended the 10th annual fundraising event two weeks ago surrounded by great food and glorious gardens.

veggie u child

Encouraging Healthy Eating at Veggie U

Veggie U exists to "to promote the well-being of children through a healthy lifestyle." Farmer Jones and a team of teachers developed the Veggie U Earth to Table curriculum for fourth graders to give students a full-sensory experience growing plants and raising composting worms. The end result is an series of fun lessons that teach children where food comes from and why vegetables are an important part of their diet.

robert irvine veggie u

The Veggie U success naturally collects admirers among culinary celebrities. Robert Irvine, of Restaurant Impossible fame, was on hand during the 2012 event. He has used Farmer Jone's microgreens in his restaurants since 1997 and supports Veggie U because he wants people to eat better.

Our "eating habits have changed dramatically because we're busy," Robert shared with a group of reporters. He offered a potential solution: independent grocers could try marketing a selection of grab and go ingredients and recipes for simple real food meals to compete with fast food. And of course, educating children is key to changing habits. Robert, and Veggie U, operate under the principle that "if you make exercise and food fun, children will be healthy."

veggie u garden sign

Great Gardens

The Veggie U Food & Wine Celebration is held on the grounds of the Culinary Vegetable Institute (CVI) in Milan, Ohio near Sandusky. The drive in to the CVI are lined with fields of asparagus, ancient grains, and flowers. The grounds surrounding the event center are richly landscaped with edibles.

As Alex and I admired the herb garden, we could not help but fondle and smell the plants. Our attention was noted by CVI sous chef Brian. He gave us a personal tour of his favorite herb oddities including dozens of varieties of common herbs and sweet aztec, a stevia-like sweet tasting plant.

brian CVI eyeball plant

The most surprising herbal introduction was to the eyeball flower. A small pinch of the tight tiny flower petals on the tip of the tongue causes a tingling and numbing sensation similar to licking a nine volt battery. Wow, plants are amazing.

Home Cooking Inspiration

What I most appreciated about the Veggie U event was the quality of the food samplings. This particular batch of chefs from around the country created diverse, local-focused cuisine. Alex and I walked away with a half dozen ideas to try in our home kitchen.

salmon chicharron

Salmon Skin Chicharron - The Greenbrier (on our life list to visit) combined old school charcuterie with neavou molecular gastronomy at their stand. Alex loved crunching on the salmon skin chicharraon, gently cooked then deep fried strips of salmon skin shown standing up in the metal cone.

Pickled Tamale - A Cleveland-area caterer offered a tamale with a twist: wild rice covered in corn masa, wrapped in swiss chard, and soaked in vinegar brine for a few hours before service. This preparation was reminiscent of a Greek stuffed grape leaf. Takeaway was both to attempt tamales with a chard wrapper and consider lightly brining almost anything.

Sauerkraut Cakes - Jonathon Sawyer can do no wrong in my book but he did something genius at this event: sauerkraut cakes. We didn't ask about preparation but guessed that the kraut was mixed with a little egg or flour and pan fried.

stuffed pattypan sausagepulled press seared pork

Stuffed Baby Pattypans - I cannot resist a 'cute' vegetable and little pattypans always end up in my market bag when I see them. One chef played on their shape by hollowing out the center and stuffing the squash with a sausage mixture, something I will surely make at home.

Pressed Pulled Pork - The dish we could not stop talking about was a lengthy charcuterie-like pork preparation. Not only did the pulled, then pressed, then seared ham and shoulder squares taste delicious, they are a unique stand-in for a meat patty in a burger or layered plating. We will be recreating this post haste and will share the recipe when we do.

Veggie U set the bar for the chef-tasting fundraiser season very high and I am thankful for having the chance to visit. If you are heading to a similar event like Taste the Future or the Columbus Food & Wine Affair, I suggest you check our CMH Gourmand's article about how to survive such a foodie buffet.