Shiso Leaf.

First off, I love a menu typo.  Not because I'm snarky, but because it sometimes shows the joint is chef owned, focusing on the food and not the flair.   Anyhow,  a warm and friendly Japanse + Korean sushi chef named Geno gave me a lesson on the shiso leaf.  It's a member of the mint family, and pretty as all get out. The flavor is strong- floral, citrus, and very bright. He used it on sashimi plates, and in certain rolls as well.

I did a little research and found that Coke and Pepsi both make Shiso soda for the Japanese market.  Interesting!  I suppose it's related to the lemon basil fizzies you might find in a local speakeasy.  Like shiso, basil is also a member of the mint family.
Class dismissed.

Worth the fuss?

To weed or not to weed?

Not like that, silly. That's a given. I'm talking about dealing with the unwanted and uninvited in the garden.  With a full time job, and life going on outside of my garden, the question always comes up- to weed or not to weed?  Weed killers are NOT AN OPTION, so let's take it from there. 

Is it necessary?  Well, weeds can compete with your vegetables for soil nutrients and water. They can also transmit disease. So, it may be worth it......

I did a little research, and here is what I learned:

• When planting weed sensitive plants, choose sites with low weed pressure. If possible, avoid sites with aggressive weeds, especially invasive perennials. The less weed pressure you begin with, the easier it will be to protect your investment.
• Design crop rotations to facilitate reduction in weed pressure during the year(s) preceding a weed sensitive vegetable. Select cover crops that fight weeds effectively, yet are easy to manage prior to vegetable planting.
• Mulch!  A 2- to 4-inch layer of mulch will reduce the germination and growth of weeds. It also helps maintain soil moisture. Evaporation is reduced, and the need for watering can be minimized. Some mulches can improve soil fertility too- bonus! 

So, I say a little thoughtful planning before you plant goes a long way.  I do still find myself pulling weeds, but it shouldn't be a full time gig.  I have accepted that I have a nice bohemian garden, and my production is solid, so a few weeds won't kill either of us.

My Oregan Trail Sweet Peas, with a little clover and Bermuda grass sneaking in.

"...the best poet is the man who delivers our daily bread: the local baker." 

Pablo Neruda

Get out.

Ready for a holiday, vacation, break from the hustle and bustle?

Instead of laying on a beach, or taking the metro to a museum, how about a farm stay?  

Sign me up, sister.

 So, no uncle in the midwest on your dad's side you can borrow a barn from?  Don't fret, check out Farm Stay U.S!

It's a fantastic website that helps you connect with farms, ranches and vineyards across our beautiful country.  

What better way to get to know a community, and help support it's hard working people? Some are true working farms, where you can get your hands dirty.  Others are more of a bread and breakfast addition to a farm, but nonetheless lovely and rustic.  

Relax, learn, explore, enjoy!

Things I’ve learned working in a kitchen 40 hours a week.

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1.      The fewer trips around the kitchen, the better.  Gather ingredients and tools in one large sweep, or as few as possible.  (Don’t follow the Rachel Ray method of haphazardly stacking things though, unless you love cleaning unnecessary messes.)  

2.      The importance of prep.  If you’re making one meal or fifty, having your ingredients prepped out before beginning is key.  Don’t start sautéing onions without the next step measured and ready to go.  Mise en place baby.

3.      Even at home, around your family, don’t expect people to anticipate your moves.  If you’re behind, have something hot or sharp, say it out loud.  (I have learned this one the hard way.)

4.      Quality matters.  If you have fresh, organic, locally grown seasonal produce, you can taste it.  Don’t steam, roast, grill or sauce it to death.  Salt, pepper and a little fat (extra virgin olive oil or butter) is all you need.

5.      Store and date items you’ve opened.  If you open cheese, nuts, meat, whatever….label the date opened, and good through date if applicable.  Keep a sharpie and masking tape in a drawer close by.

6.      Use your senses.  Even if it says it’s good through next Tuesday, take a whiff, taste, or look before committing.

7.      Season and taste while you cook, and before you plate.  If I am making a sauce, I will taste it at least 5 times, adjusting seasoning when necessary, before it hits the pasta.

8.      When plating, even if it’s for your spouse on a Tuesday, think about presentation.  Why not?  Use height, textures and color to make your meals satisfy before they are even consumed!

Butternut Squash, on it's way!

It's time to start thinking about winter squash, so I planted some Butternut babies.  Here is an update at 7 days:

They are stoked on the warm soil, and are coming up quick.

Roasting is one of the most common ways to prepare butternut squash. To do so, cut the fruit in half lengthwise, lightly brushed with olive oil, and placed cut side down on a baking sheet. Bake for 45 minutes or until it is softened.

The seeds are edible, either raw or roasted and the skin is also edible and softens when roasted.

Soup, muffins & casseroles, oh my!

  "Find something you're passionate about and keep tremendously interested in it." 

- Julia Child

Watching the seasons cycle...

I know that summer is peaking and heading towards fall. Not only because the kids on the street are back to school, or the warm nights are starting to cool.....but because my of my garden. 

Our corn was "knee high by the fourth of July", and is already cycled through.  I'm starting to think about what seeds to start in it's place.  The fall and winter veggies will get a great head start in the warm summer soil, and by the time they are seedlings, the weather and sun will relax.

Leafy Greens, Brussels Sprouts, Broccoli, OH MY!