Homestead at Bridle Creek

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I'm in the Garden

Lettuces in a Row

The gardens at the Homestead serve two main purposes – to gladden the heart and nourish the body and soul. Many, if not most of my daytime hours are spent outdoors, prepping, planting, tending, harvesting – feeding, cleaning, repeat.

There is something very powerful that happens when we become closely connected with the food we eat.  The great interest in 'farm to table' food speaks to this.

Hopefully through this portal, you will find help and inspiration in your gardening endeavors, whether your fields be acres of fertile ground or a gathering of pots on a small sunny porch.

A Word about Lemons

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Citrus and Avocados 1
Meyer Lemons on a young tree

And on the eighth day, God created lemons!

Where would we be without this perfect little fruit.  It is used in so many ways – to brighten and enhance the taste of already delicious foods. . . What would fish be without a squeeze of lemon?  How about using the grated rind of a lemon, mixed with a little fresh thyme and combined with butter – rubbed on chicken before roasting . . . Try to imagine summer without lemonade, grilling without lemon-pepper, or – heaven forbid – a lemon meringue pie – without the lemon.  I haven’t even touched on the cleaning power of lemon.

Although few would ever eat a lemon by itself, the world would be very dull without them.

Those who have never had a mature lemon tree cannot appreciate the volume of fruit one tree can produce.  And yet, as the owner of several different varieties of lemon trees, there can never be too many lemons!

Many people prefer the Improved Meyer Lemon.  It is a native of China and is believed to be a cross between a lemon and and mandarin orange.  The peel is thin and a deep yellow-orange color and tastes and smells more like an herb than a lemon (which is why I don’t use them in recipes that call for lemon peel – unless they specify Meyer Lemon peel).  The flesh of the Meyer lemon is very dark yellow.  They are much sweeter than a standard lemon (Eureka or Lisbon) and are only moderately acidic – which for some, makes them more palatable – but is the reason why their juice should not be used in canning – to acidify low-acid foods.  They are most plentiful from December through May.

The standard lemon – typically the Eureka or Lisbon variety – is larger than the Meyer lemon.  The peel is much thicker, has more texture, and smells and tastes like lemon.  The pulp is very yellow – lemony and bright.  They are moderately sweet and highly acidic – which gives them their ability to make your mouth pucker -(and makes them suitable for use in canning – to acidify low-acid foods)!  Are you salivating yet?  Standard lemons are available year round (thank goodness!). . . . and are the stuff that heaven is made of!  They are my favorite for using in cooking.

Although there is nothing like the taste of lemons fresh off the tree, they store and travel well and no matter where you live, fresh lemons are available in the produce section of the grocery store.  However you can acquire them, bring some home and put these pucker-powered work-horses to work!

Stay tuned for some of my favorite ways to use lemons. . . . . .

Pucker Up!

Kathy

 

 

 

Late Night Pickling

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It is almost midnight and I am just finishing up the last batch of Quick Dill Pickles for the day.

Two months ago tonight, I wrote about my Late Night Gardening adventure, as I planted cucumber seeds later in the season (and later in the day) than I ever had before.  Being unsure how successful this would be, and knowing that I had a very short window for being able to harvest – (due to daylight hours, weather, etc.) –  I planted very heavily – so that I could get a large harvest – all at once, instead of throughout the normal growing season.

cucumber plants in a rowcucumber row planted 8-12-15cuke blossoms

 

 

 

 

 

 

 

cuke on the vine3 editedcuke on the vineThe venture was a success.

As of tonight, there are two 5-gallon crocks of dills brining away, 2 dozen pints of sweet pickles and more than a dozen jars of Quick Dills, bottled, sealed and curing in the storage room.  The harvest is not over.  It is actually just coming into full swing.  I not only have had enough to use for myself, but am able to share with friends who’s  gardens have not fared so well in the drought this summer.

My little garden helpers have returned to their home up north.  The gardening adventure that could have been catastrophic in August ended up providing a bountiful harvest – both of cucumbers and great memories in the garden with my precious littlDSC_0095e helpers.

Feeling very grateful tonight – and a little bit tired.

Quick Dill Pickles

Kathy

 

 

 

 

 

 

 

 

 

If it’s made with veggies, does it count as dessert?

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zucchini 1Come the end of summer, there is the annual question – What to do with the zucchini that seems to be never ending.  At times it seems that a single squash plant well fed, watered and cared for could feed the entire continent of Africa in one summer.  If only my money tree was so prolific!

Here is one of our favorite uses for that amazing squash.  It is a fabulously moist, rich, decadent cake, that is not overly sweet.  If you are a dark chocolate lover, it will be oh so easy going down!  The fact that it contains so much squash, removes any doubt that it qualifies as a vegetable dish!

Enjoy,

Kathy

 

Chocolate Zucchini Cake with Ganache Frosting

Moist, decadent, almost brownie-like.
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Ingredients
  

  • 1/2 cup butter – room temperature 8 ounces
  • 1/2 cup coconut oil or vegetable oil
  • 1 3/4 cups granulated sugar
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs room temperature
  • 1/2 cup sour cream, buttermilk or yogurt
  • 2 1/2 cups all-purpose flour
  • 3/4 cup unsweetened baking cocoa Dutch-process works well with this recipe
  • 3 cups shredded zucchini
  • 1/2 cup semi-sweet chocolate chips

Ganache Frosting

  • 7 Tablespoons heavy cream
  • 8 ounces semi-sweet chocolate chips

Instructions
 

The Cake

  • Preheat the oven to 325 degrees.
  • Lightly grease a 9" x 13" pan.
  • Grate the fresh zucchini - until you have 3 cups. Set aside.
  • In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth.
  • Beat in the eggs, adding one at a time.
  • Stir in the sour cream, buttermilk or yogurt.
  • Measure out 1 cup flour and set aside.
  • Combine the remaining 1 1/2 cups flour and the baking cocoa.
  • Add the flour/cocoa mix to the wet ingredients, beating together until well incorporated.
  • Drain any accumulated moisture from the shredded zucchini. If your squash is exceptionally moist, gently squeeze the squash to remove excess liquid.
  • Combine the drained squash with the reserved 1 cup of flour (this will help suspend the squash throughout the batter).
  • Add the squash and the chocolate chips to the batter, stirring gently to combine.
  • Spoon the batter into the prepared cake pan,
  • Bake for 40 minutes, or until the top of the cake springs back when gently touched, and the cake looks set.
  • Remove from the oven and cool completely before frosting with Ganache Frosting

Ganache Frosting

  • In a small saucepan, combine 7 Tablespoons heavy cream or half and half with 8 ounces semi-sweet chocolate chips.
  • Heat over low heat, stirring constantly, until the chocolate is completely melted.
  • Pour the melted chocolate/cream mixture onto the cooled cake.
  • Spread over the top of the cake.

Notes

If you don't have buttermilk, sour cream or yogurt on hand, you can sour milk by adding 1 Tablespoon vinegar or lemon juice to 1 cup milk - and letting it sour for 5 minutes before using.

 

Late Night Gardening

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cucumbersIt’s 11:30 p.m. –  and yes, I am just coming in from the garden.

It has been a good day at the Homestead.  My little helpers and I were in the garden this afternoon,  weeding the cucumbers – or what was left of them –  in the cool of the afternoon shade.  Between grasshoppers, birds, sowbugs and the poor germination rate  of my seeds, the cucumber patch this year has been weak at best.  But those plants that have made it have been doing well.   That is, until my littlest weeding helper arrived on the scene.

The four-year old was proving to be my best helper, and so proud of all of the big weeds she was removing.  I, as any good grandmother would do, was praising her efforts and cheering her on – until I looked behind me and saw that she had single handedly removed every cucumber plant from the row she was working on.

Resigned to a new beginning, I calmly reminded her of the difference between the good plants and the bad plants.

We continued weeding, and finished the project – with dirty hands and big smiles for a job well done.

So, tonight, after the dishes were done, rock-a-byes were sung, the girls were safely tucked into bed and grandpa was in deep reflection in front of the television,  I returned to the garden, with head lamp burning brightly, to plant cucumber seeds  for the last time this year.

I have never planted cucumbers this late in the year. . . only time will tell.

Yes, there may be very few cucumbers for pickles this year.

Yes, the harvest and brining of the dills will, if my late night adventures in planting are successful, be taking place months later than usual.

Yes, I am fully resigned to the fact that my efforts may be completely in vane.

No, I would not trade the afternoon spent in the garden, weeding with my precious girls for all the cucumber plants or pickles in the world.

Today’s harvest was far more important than anything that has ever grown in my garden.

 

Kathy

 

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