Stuffed Squash

Earlier than anticipated, I’m already giving away produce.

One eight-ball zucchini plant produced her first little squash well over two weeks ago and the rest of them, obviously jealous, have been pumping them out to keep up. I had forgotten how productive summer squash can be once you pick the first fruit. The pale, tender green variety has been the most productive, but the sunny yellow and dark green types are catching up.

Either way, those sweet little orbs have made their way to friends and family. In our household, they’ve been cut into sticks to dip in hummus, halved and grilled, sliced and steamed, and as of last night, stuffed.

I first prepared cous cous then blended in Greek gigante beans in a light tomato base with a touch of garlic. I cut the stem tops off the squashes, hollowed out the inside, the slicked them (inside & out) with a little olive oil, garlic, salt and pepper. I quickly grilled them to blister the outsides and lightly sweeten the flavor while keeping the squash still firm. Once removed from the grill, I spooned in the cous cous mixture, topped them all with a final crunch of sea salt and a drizzle of olive oil, then served them with roasted red and yellow peppers fresh from the grill, which my husband chopped roughly and used as a garnish.

Squash aside, we’ve also harvested two pounds of wax beans and easily two pounds of Kirby cucumbers. Those barely make it to the table or into salads, as they’re just so crisp and delicious eaten whole while sitting on the patio, straight off the vine.

2 lbs wax beans @ $1.29 / $2.58
2 lbs cukes @ $.99 / $1.98
Conservatively, 5 lbs zucchini @ $.99 / $4.95
Many Salads of green & red looseleaf lettuce $2
Harvested: $11.51
Offsetting last “in the red” total of $23.37:
Still in the red by $11.86, but quickly closing the gap.

Grilled Butternut Squash

Sunday may have been Father’s Day, but the evening was a veritable celebration of Mother Earth.

I served a fresh-picked salad, added a flurry of basil over the main chicken dish and a chiffonade of sage over the sides, and presented a rhubarb pie sprinkled with fresh black raspberries for dessert - all of which came from the backyard.

Plus, I used the last of my butternut squash that was harvested last fall. Which is good, because I have eight Waltham Butternut Squash plants growing like gangbusters in my middle bed.

I couldn’t believe how well the squash was preserved after all this time. Once cut open, it was sweetly glistening and still as orange as I remembered that the first-picked were.

I wanted to go beyond the wintry preparations and pureés of squash that we’re all used to, so I thought of a classic combination to vary: butternut squash, sage and shaved parmesan cheese. I cut the two large squashes lengthwise, then spritzed some cooking spray on the outer skin sides. I then rubbed a blend of olive oil, garlic, sea salt, pepper and a touch of white wine vinegar to the flesh. I topped it all with the sage I’d picked while gathering basil leaves and salad greens.

I preheated the grill to about 400 degrees – a good roasting temperature – then placed the squash on, flesh side up, and closed the top so the grill would act as an oven. I turned them over after 15 minutes, when the sage had frizzled a bit and the garlic and olive oil had sizzled their way into flavoring the flesh of the squash.

Two rotations later (got to get those grill marks!) I removed them and immediately re-seasoned with a little salt and pepper, then the parmesan.

The skin was delicate and papery, but nutty and earthy, completely crumbly and edible. The flesh was soft and tasty even after a full period of winter and spring storage. In a way, I was sad to see the last of my squash go, but am really looking forward to this year’s harvest.

Eating Our Way Through the Backyard

It has begun.

On Saturday evening, my daughter ate her way through the backyard. Starting with our black raspberry bush, whose canes are producing like gangbusters this year, she picked the outer few while I waded into the thorny underbrush to get the rest. Dee-lish! After that, we hit the sugar snap peas, swollen from recent rain for the loudest “snap” with each sweet bite. She ventured on to both purple and green basil – a nice garnish, she said. I nibbled some outer leaves of my mache to try, but she took a pass and “traded” me for my share of the sugar snaps. We’ve also picked the equivalent of a $3.99 grocery-store clamshell of mesclun for a few salads so far this year.

It wasn’t exactly a feast that night, but it was fun and it really felt like summer again.

And, like last year, things are just coming up on their own from seeds, compost, buried kitchen scraps or whatever wintered over. So far, we’ve got two types of climbing beans and no fewer than a dozen “secret” tomato plants popping up in the squash beds and elsewhere, which I have thinned to six of the strongest plants. The biggest surprise? Our secret potatoes. I looked out the back window last month during a rainy weekend and kept wondering about this weed, or something, that just kept getting bigger and bigger. When I ventured out on that finally-dry Monday afternoon, I recognized it immediately: it was a potato plant! Did we miss one of the fingerlings or russets during the harvest last year? I laughed so hard.

The funny thing is that when I told my daughter upon picking her up from kindergarten, she bolted out of the car and into the backyard, hunted around a bit then quickly identified it. Yes, we all know what a potato looks like, but how many of you out there know what the actual plant looks like?

That’s my girl. I’m proud of her. And the fun really has begun.

Eco-nomics update:
Romano Bean Seeds $0.80
Kirby Cucumbers $1.99
4-Pack of Tomatoes w/5 plants $1.99
Acorn Squash $1.79
Eggplants – 2 pks @$1.99 $3.98
Sugar Baby Watermelons $1.98
Subtotal: $10.55
Added to previous total $18.31
Total Spent: $28.86

Harvested:
Picked salad greens $3.99
Handfuls of sugar snaps $1.50

In the black by: $23.37

Starting Seedlings

We started our first seeds of the season indoors this weekend, and had our first “incidents” of the season within 24 hours.

My daughter and I on Saturday morning finally got around to sowing tomato seeds in a peat-pellet tray. The excitement and anticipation never disappoints, as she completely took over once we commenced operations at the kitchen counter. More skilled this year than last, she soaked the pellets, inserted the first tiny seeds into the swollen peat balls, then moved onto the next variety – without assistance or instruction from me. She became somewhat upset when I offered help!

In addition to the tomato seeds, we made a row of six sunflower seeds, which came from a packet given to her last year by my best friend. I’m excited about these, as they are not the “usual” yellow sunflowers. We grew those giants last year with great results, but these flowers come in mixed autumnal tones that should be rich, deep and dark.

We placed the covered tray near a sunny window, and no sooner did our cat Daisy lay atop it, crush the cover, and settle into the depressed “bed” that surrounded her. Not good.

The next morning, I awoke to find the tray overturned and on the floor, with peat pellets in piles. Not good either. I could barely tell if the seeds were still in the soil, much less discriminate between the tomato pellets and the sunflower pellets. That will be more apparent when they sprout, but until then, I need to keep an eagle eye on the tray. Remember that last year, Maisy clipped most of my celery root seedlings along with some others. And once fallen, the cats like to bat around the ball-shaped swollen pellets like toys, leaving looping trails of dirt and flakes of peat in their wake.

The tray is secured shut with a rubber band now and moved to a different window. We’ll keep you posted.

What We’re Growing this Year:
Pole Beans: Yellow Wax, Kwintus Beans, Emerité Filet Beans, Purple Podded pole beans
Summer squash: white and mixed-color pattypan; mixed color eightball zucchini
Winter squash: Butternut, Delicata
Red, White and Purple Potatoes (which we’ll buy and sprout in the coming weeks)
Tomatoes: Black Cherry, Sun Gold Cherry, Black Russian, Husky Gold and a red tomato from seeds given by a friend’s Polish Godmother.
Dwarf bok choy
Lemon Cucumbers

What’s in the Ground Now:
Rhubarb and Bright Lights Swiss chards
Mesclun mix, Mache, Radicchio
Tuscan Lacinato Kale
Sugar Snap Peas
Golden Beets

What I’ll Pick-up at the Nursery after the Last Frost Date:
Either Rosa Bianca or White Eggplant
Purple and Green Basil
Kirby Cucumber plants
Maybe a Roma and/or Big Boy tomato plant or two

Whatever I purchase will be included in this year’s Eco-Nomics, which so far is pretty low.

Early Beginnings

The farm has begun.

Tuscan kale, sugar snap peas, rhubarb Swiss chard, rainbow Swiss chard, a row of golden beets and wide patch of baby lettuces are all in the ground. Save the $1.19 mesclun mix, every seed was left over from last year or the year before. They’re still viable, and coming up.

When I purchased the mesclun seeds early last month, I had to exercise some restraint. When we see the first seed stands of the season, my daughter and I both become wide-eyed and energized. I’m like a kid in a candy store – full of hope for the growing season to come. Then we’ll bounce from store to store to see if other seed stands are up and running. She just goes insane, picking packet after packet until they spill out of her little hands. “Let’s grow this!” “Can we grow corn?” “I want the carrots again!”

Ah, that “again.” I knew we had some red carrot seeds from last year, but hadn’t taken a full seed inventory and didn’t remember precisely what I had on hand. We bought just the mesclun mix (with one of us leaving the store moping) then headed home to check our stock.

We had just about everything in the quantities needed for a good harvest. We did not, however, have enough varieties to fill all of the beds. I want to try more “storable” items for winter, like squashes, maybe parsnips and definitely more potatoes than I did last year. I also wanted a few different summer crops, specifically yellow wax beans.

My favorite catalog, John Scheepers, had only a bush variety. Plus, all the seeds I’m re-using this year are Scheepers seeds. Should I forsake them for a different company? I did: Jung Seeds had a climbing wax bean, “Kentucky Wonder,” so my daughter and I and I built an order around it.

Along with the pole beans, we chose mixed color eight ball zucchini, mixed pattypan squash, mache (or lamb’s ear lettuce) and dwarf pak choi.

The baby bok choy was an impulse at the end – a good one, I hope. It’s easy to grow and quick to harvest. And we like vegetarian stir-fries in this household.

The seeds haven’t come yet … I’m getting a little worried. The time for planting the mache will soon pass.

So, with seeds in the ground and more on the way, I may as well start the Eco-Nomics for the season:

Mesclun seeds $ 1.19
Jung Seeds $16.12
Total: $18.31

Inventory also went beyond seeds. I have peat pellets left over from last year, along with the reusable growing trays and half a bag of seed starting mix. My daughter and I will start our tomato seeds this week.

I Broke the Fast

It was the kielbasa that did me in.

After giving up meat for Lent, I ate some at our family Easter celebration on Sunday. Mass was lovely, the egg hunt my sister and I set up for the kids was a mad, squealing scramble, and the spread was, well, quite a spread: sliced ham, kielbasa, a full cheese board I put together, whitefish salad (interfaith marriage in the family), pickled cabbage, Polish mashed beets, boquerones (pickled anchovies) gardiniera, pepperoncini, the greenest Cerignola olives you’ve ever seen, and then some. It beckoned me.

I took two plates of appetizers, starting with the anchovies, cheeses and olives and a conversation with my father. I then moved on to the beets, cabbage, some whitefish salad, more anchovies and a mess of gardiniera for the strength I needed to perform an intervention between my daughter and too much Easter basket candy.

I don’t know if it was conscious or not, but still I took no meat. Then I made a plate for my daughter. And a third for myself. That kielbasa was my downfall. I took a sample bite while negotiating the spread. The skin snapped as I bit in. The silky, steaming fatty juice gushed over my tongue and the spice flooded my willing mouth. It was hot, salty, juicy and sliced thick. My mom doesn’t mess around. I heaped some ham and fruit on my daughter’s plate, then went straight for the kielbasa, spooning grainy mustard and two types of horseradish on the side for myself.

After that, we all had a late lunch of lamb. I ate that too.

It wasn’t a fully debauched gorging festival of flesh in the afternoon, and the small slice of lamb I took was tender, served with my wine reduction glaze. But it was all downhill from there. That kielbasa still called my name during clean-up, as I’d cruise past the tray en route to the dishwasher and scam another slice. Mom sent me home with some leftovers. All but one slice was gone by midnight. And no, I didn’t respect myself in the morning.

I’m a little water retentive from all the salt, but that will pass. But gastrointestinally, I feel like I’m paying for it today.

I did my best for the Lord during Lent, but the flesh is weak and the frailties of humanity infinite.

God, grant me pardon and absolution.

The Gift That Keeps On Giving

Two weeks have passed, but I’m still dreaming about Valentine’s Day. Gifts ran beyond an elaborate dinner, a 15-year-old Bordeaux and a night alone. My husband got a little romantic himself.

No, I did not receive perfume, jewelry, lingerie or chocolates. I didn’t get a “Get Out of Childcare Free” card (Dang!)

Mike gave me the new Gourmet Magazine cookbook.

Now, many wives or women might be offended at a Valentine’s Day gift of a cookbook, thinking it’s akin to receiving a toaster or, worse, a not-so-subtle hint. Not me, and Mike knows it.

“When they folded, you said you’d planned to spend your life with Gourmet Magazine,” he said as I eagerly opened the book.

At 1,040 pages, I may be able to do just that.

This doorstop of a book seems to cover it all. It doesn’t contain every recipe from every issue of Gourmet. Believe me, I checked for some of my “greatest hits,” such as the Opera Cake. I’m glad, though. That means I can still paw through my past issues, Luddite that I can be. But I know this volume will end up taking center stage on my kitchen reference shelf.

Once Lent ends, I must make the Clementine Glazed Duck. I don’t plan on resuming fully carnivorous ways, mainly because this meatless venture is going quite well for all involved, animals included. But flesh will be on the menu again.

When we start planting cool weather crops in the coming weeks, including sugar snap peas, Tuscan kale, mâche and other greens, I’ll start the never-ending process of dog-earing recipes.

When our tomatoes, squash and other goodies come in this summer, there are 78 pages of just “Vegetables,” plus an entire chapter devoted to grains and beans. Plus, a 25-page chapter of relishes, chutneys, pickles and preserves for the bumper crops, of course.

Come fall when we harvest our potatoes, parsnips, celery root and winter squashes for storage, there are 20 winters’ worth of soups, in addition to both main dishes and sides full of winter and root vegetables.

Are you kidding? My next big dinner could simply come from the 80-page Hors d’oeuvres and 1st Courses section alone: hot and cold appetizers, tapas, A to Z nibbles for a taste of everything. Add to that 50 pages of salads, and I’m set. There are things in here that I didn’t even know you could do with a wheel of Camembert!

Desserts begin on page 660, starting with cookies, and don’t end until near page 900.

This book is great! Who needs lingerie as a gift?

Sure, La Perla has its place. But as far as I’m concerned, Mike could’ve duct-taped a wooden spoon to the cover and I would’ve been even more thrilled. Plus, the book is so clean and neat and tight and shiny!

I can’t wait to get it completely spattered with food.