Corn, Potato and veggie Salad

Over the last five years I have only flown International flights, mostly to England to see my family and friends. I tend to fly American, I started to fly them 30 years ago when they were a good airline and the food was pretty OK. The Olives were still on the salad, the romaine was green, the rolls were warm and a warm hand towel was served prior to the meal; you were also given a small bottle of wine to drink. Slowly but surely it has become inedible. About 18 or so years ago I started to take my own food. It wasn’t even that I was looking for anything gourmet, I just like to eat healthily, so tend to take salads, fruit, maybe a piece of chicken. For a brief moment I was flying a lot and got upgrades to Business Class, where once again the food was pretty OK, so I would eat it. Then the last few times I was in Business even that food was blah, and I really did notice that the Business men got their choices and I as a woman, and not necessarily a business woman, was overlooked by the stewardesses in favor of their flirting with the men. The last time I flew to California I was on JetBlue to San Francisco, I quite enjoyed their snack packages not that I ate much of it. Coming back the man sitting with me unpacked a whole roast chicken, that he slowly devoured as we flew across Country. I don’t remember what I ate then, but he and his chicken have stayed in mind, he even told me how he marinated and cooked it.

I have to admit Virgin would be my first choice to fly to London, but I like a morning flight, and theirs flies from Newark, and who wants to deal with getting to Newark at 6 am? Not me. I flew Virgin a few years back and their food was great, the dessert was a Gu Blackcurrant mousse, and it was gourmet! So when I thought of going to Los Angeles to see friends over the Labor Day weekend. I said yes, I will fly Virgin America. Ian, my nephew, had flown them to New York, he too had a Gu and good food. So, even though as I made my corn and potato salad, and cut up fruit, I told myself I wouldn’t need it, as I was on Virgin and the food would be semi decent. Imagine my surprise then when we weren’t even offered a banana and yogurt for Breakfast. I know the ticket probably said snacks available or some such thing. But you have to buy snacks! I did get two tiny bottles of water though!! I have to admit, I was quite disappointed, but gratefully enjoyed my salads. I always have a window seat and love to watch the earth beneath me. Interesting to see the roads laid out for subdivisions that appear to have never been built. But very disturbing to see the brown fields of drought, that got so much worse the further west we flew. A diversity of crops other than Industrial Corn that makes us obese, and cows that are not meant to eat corn sick so we fill them with antibiotics, that we then eat; and Soy Beans.

When I make, what I think of as a chunky salad, I start with what my taste buds or body is telling me it would enjoy, and then move to what I have to make that all happen. Half of the salad came from our garden, the successful raised bed and herbs; and the rest was local from Union Square. Corn and Potato Salad I like to cook my corn by putting in cold salted water and slowly bring it to a boil. Then turn of the heat, let the corn sit another minute or two, before removing it. Let cool before cutting off the kernels. Cook your corn by whatever method works for you. I have been told, 3 - 4 different methods. The potatoes I cut into desirable pieces, about 1/2 inch, place in cold salted water, bring to a boil, simmer until cooked about 5 minutes, depending on size. I find the potatoes keep their flavor and shape better this way. Cut up cherry tomatoes, kirby cucumbers, red italian peppers, small red salad onion or scallion. Mix together. Tear up 4/5 basil and mint leaves, scatter with vegetables. I wanted a little Cheese, thought about a number of possibilities but settled on Ricotta Salata, the saltiness was a good contrast to the sweetness of the vegetables and pepper flavors of the mint and basil. For this I made a very simple cider vinegar vinaigrette. In a small bowl combine1/4 cup cider vinegar, tea spoon salt - kosher or sea salt; add a good tablespoon of dijon mustard, teaspoon of honey and a cup of good Virgin Olive Oil. I make my vinaigrettes in old Bonne Maman jam jars, which are the perfect size, and keep the vinaigrette fresh. Fruit salad: cut up local saturn peaches; the small strawberries that look like Frais de Bois; and Blueberries.

Rudbeckia and insects

The Myriad of insects that love the Rudbeckia

Lucy's German Plum Tart

Lucy’s German Plum Tart I don’t remember eating my mothers German Plum Tart until we were back living on the Isle of Wight. I think she started to make it when we lived in Wolfenbuttel, while I was at Boarding School and the plums were ripe. The garden at the Folly Inn on the Isle of Wight, where we lived, had three plum tree’s, one a Victoria - that we used to make Jam. The second an Italian or German Plum that mum used to make this tart with. We also had a Damson tree, for Jam and Damson Brandy. We had to fight the wasps and the birds to get the plums first, but there were usually enough for 2 or 3 large tarts. Judging the right time to pick the plums; Simon would be in the tree; Mum would be under the tree, the tub of plums slowly filling. I would then work with Mum on cutting and pitting the the plums. Chatting about the day, as Mum made up the pie. No recipe, no weights and measurements. The tart would gradually rise above the pastry. It was cooked slowly and steadily for about an hour. A bowl of whipped cream would appear. The first mouthful was decadent and divine. The word would go out to friends and family that the Plum Tart weas made and the entire tart would be gone in a matter of hours. Was there enough plums for another? For the Pastry: 1 cup of flour, 1 stick butter, 1 tablespoon sugar - I prefer the organic; Combine in Food Processor, pulse until blended to look like breadcrumbs. Add cold water a little at a time until the mixture combines into a ball. Plum Jam - this was what the Victoria plum jam was for. Crumb: 1 cup flour, 1/3 cup light brown sugar, 1 stick butter - combine in Food processor. German or Italian plums rinsed and cut in halves. 1/2 cup of Dark Brown sugar combined with a teaspoon of cinnamon - I prefer the Ceylon cinnamon Roll out the pastry, to fit a 8 inch tart tin. Then add to the tin. Prick the pastry all over with a fork. Carefully spread jam over the pastry, making sure to go the edge’s. Cover the jam with the crumb. Add the plums, cut in half, standing on their sides. I start from the outside and work my way in. Sprinkle the plums with the brown sugar and cinnamon. Bake at 350 degree oven for about an hour. Until pastry is golden and the plums are sitting in juice. Serve warm with whipped cream.

Shishito Peppers

I bought these incredible Shishito Peppers at Union Square yesterday. I sauteed them in Olive Oil and salt until blistered and they were divine

Beautiful colours of late summer flowers

Hudson River Art

A walk along the Hudson. I love these. Is it the same man that makes the art on Bailie Beach, Mattituck, Long Island?

A simple Summer's Lunch

A Simple Summers Lunch I do so love the ease of Summer. I try to take some time off to refresh my palate. It takes a few weeks of not cooking, and then I start to be inspired by the local foods on offer from the Farmers Markets. This year we have built and planted a raised bed in our garden here in Harlem The saga of the Squirrel and the Canteloupe’s is a story for another time. We have Basil in pots and a few plants in the bed. I have not been a great lover of Pesto, for any number of reasons, but mainly it can sometimes be too much. But I had forgotten the pleasure of a very simple pesto. Ian, my nephew, who is staying with us renewed my taste for it. Ian enjoys making a simple tomato sauce or basil pesto to go with pasta for lunch. It has partly been what got my taste buds zooming again.

The heat of the Jerk shrimp off sets the pesto, and the pesto cools the spiciness of the shrimp. For the Jerk, I like Walkers Wood Jerk seasoning. We have tried a couple of different jerk recipes ourselves but the Walkers Wood is a flavor that I like. They also make a mild version. Allow 5 to 6 shrimp per person, marinate in the jerk seasoning for at least an hour. Sometimes I grill the shrimp, sometimes I saute them, both works well.

For the simple pesto, I picked a dozen or so large basil leaves and chopped it with a large garlic bulb. If you wanted to make more pesto, a small cuisinart would work well. I then added 2 tablespoons grated parmesan, and 2 tablespoons olive oil and mixed it all together in a small bowl. Cook 1/2 box of Orzo in salted boiling water.. Strain. Stir in the pesto. Let cool. Taste test for seasoning. Serve with tomato salad, or a cucumber salad. Enjoy with a cold Prosecco and good conversation....

Kay and Suzanne's garden, Connecticut

Suzanne and Kay's Fauna and Foliage in Ct yesterday The Pond

Wild Turkeys

Musk Rat - love that tail

Moon flower and Moth

Moon Flower blooming. These photo's taken an hour apart. The Moth's love the Moon Flowers

Morning Glories

Morning Glories! The only thing in the garden we did not plant. We have got rid of most of them, but like the fact they cover the chain link fence...

Purslane

Planting Crucifers

Over the weekend we pulled up the canteloupe and watermelon plants. We had thought the fruit was not setting but upon further investigation discovered that the dratted squirrel had been biting the baby fruit off and taking one bite - usually leaving two halves of perfect mini melons in the dirt. In the upper bed a week ago I had wondered where the unusual berries were coming from. Not thinking they were baby melons! We have planted crucifers: Purple and regular kale, 2 types of collards and callaloo.

Summer Harlem Nights

Sitting quietly in the garden as it cools from the heat of the day. Late summer dusk. The Cardinal family are flying their last rounds of their territory, their distinct tweep tweep as they call to each other, momentarily fades, then I can hear that they are on opposite roof tops a few doors down. A few last Bee’s are busy in the Nightshade and Rudbeckia. Will they spend the night? The darkening sky has a pink hue, the sunset over the Hudson must be spectacular. The Church band and choir are swinging at Practice. Another choir in a different church start playing as the closer one ends. Did they all just move down the block? A large blue black Dragonfly zips through the garden, he’s late,he usually arrives to dance through the water as I water the garden. A lone circada chirrups in the neighbors tree, another responds down in the large Oak. The sky is darker now; is that a Bat or two I see in the dim gloom? Distant Sirens squeal. A train whistle blows. A peaceful summers night in Harlem...

Butterflies and Sunflowers

Butterflies

Yesterday we had visits from these beautiful butterflies. Monarchs? Swallowtails? Tortoiseshell? Time to buy a butterfly book. These are all new to us. One would occasionally fly over, take a look and leave. Now they linger for the Buddleia... The Butterfly garden is starting to work.

Rainy Garden

Simple Tomato Tart

Simple Tomato Tart Tomatoes! Tomatoes! Tomatoes! It is August and tomatoes are the fruit of the month. It’s funny, I look forward to tomato season but there is a point when you think, ooh tomatoes again! At least here in the US. Growing up in England you just hoped that there would be enough sun and heat to ripen the many tomatoes on your vines or we would be eating a lot of Green Tomato Chutney, Again. My friend Gaye Sandler first taught me this tart a few years ago. It has been a favorite since. Perfect for a light lunch with salad or small slices for a light snack before dinner. I have tried it with cheddar, I don’t like it as much the gruyere brings a certain flavor to the tomatoes. Simple Tomato Tart 1 cup flour 1 stick butter little salt cold water 1 large egg 1heaped tablespoon dijon mustard teaspoon fresh thyme 1 1/2 cups grated gruyere 2 large ripe field tomatoes chopped basil salt and pepper olive oil Combine first three ingredients in food processor (or make by hand with rub in method) when the mixture looks like bread crumbs, add cold water, tablespoon at a time until pastry ball is formed. Let rest while you prepare the other ingredients. In a bowl mix together the egg, mustard and thyme, until thoroughly combined. Roll out pastry to fit a 9 inch tart tin. Put the rolled out pastry into the tart tin. Prick the pastry all over before spreading the egg mustard mixture over the bottom; then cover the egg mixture with the grated gruyere. Slice the tomatoes, about 1/4 inch wide and lay the slices over the gruyere. Sprinkle with salt and pepper, the chopped basil; finally sprinkling a little olive oil over the tomatoes. Bake in 375 degree oven for approximately 40 minutes until the pastry is golden and the tomatoes are cooked. Enjoy!

Stuffed Peppers

After the rain...

Stuffed Peppers

Stuffed Peppers

One of my recent favorite finds down in Union Square Farmers Market is Catskill Merino Lamb’s Red Pepper Fennel Sausage. http://www.catskill-merino.com. I had not checked them out before, because I would walk pass their beautiful colored merino wools and feel guilty about no longer knitting.. I first bought their sausages, a couple of months ago and have grilled them for an extremely tasty hot dog roll for lunch. It was cooler then and there were asparagus and rhubarb in the market. The Meguez sausage is delicious too. My mind kept turning to stuffed peppers - nothing we grew up with, nothing I have ever thought to make. My first attempt, I used the sausages grilled, and canned tomatoes. However, today I bought excellent green peppers and saturdays tomatoes were ripe enough to cook with and the herbs in the garden seem more fragrant with the recent rain. Stuffed Peppers 2 cups cooked rice - which ever you prefer, white, basmati, brown. 1 onion - reasonably finely chopped 2 cloves of garlic - chopped - Catskill Merino have wonderful garlic 1 small zucchini (courgette) - also finely chopped, and the one I used was about 6 inches 1 large ripe field tomato - chopped finely, remove skin if desired or 1 14oz can tomatoes Mixed herbs - I picked from the garden thyme, marjoram, oregano, rosemary, a sprig of each finely chopped 2 Catskill Merino Lamb red pepper and fennel sausage or your own favorite Salt and Pepper to taste 1/2 Grated cheese - use a favorite, cheddar, gruyere or monterey jack Olive oil Cut the sausage in 1/4 inch slices. Heat about 2 tablespoons of olive oil in a cast iron skillet, add the sausage and brown either side. Remove from skillet. Add more olive oil to skillet if required; add onion, cook a few minutes longer then add the garlic saute until clear. Add the chopped zucchini, cook for a few minutes more then add the chopped tomato and herbs, simmer until cooked about 10 minutes, add a little water if the mixture becomes dry. Add the cooked sausage, cook for a minute longer, melding the flavors, add the rice. Mix thoroughly together. Taste! Adjust seasoning. In the meantime, cut the tops off the peppers and a small slither off bottom, so pepper stands upright. Scoop out the center and seeds. Place in baking dish. Fill the peppers with rice tomato mixture. Grated cheese on top. Place the tops on the peppers. Bake in 350 degree oven for 30 - 40 minutes. I added a little water to the bottom of the baking dish, to stop the bottoms from drying up. Serve with a delicious salad.