EcoMommyo's blog

A Midsummer's Night's Dinner

Zuchini & Tomato Sauté

Can you believe summer is half over? I know this not only from the calendar but the contents of our Beneficial Farms CSA box. Apparently, the recent heat spell signalled the end of the flood of greens (kale, collards, chard, etc.) or at least a pause until cooler weather this fall. I can't tell you how happy the sight of summer squash made me when it showed up this past week.

On not turning on the oven

Oh I felt so clever last night. I had radishes and pearly barley to use and, strangely enough, I found a recipe that used both. Thumbs up! But it involved turning on the oven to roasted some very pretty cubes and slices of vegetables. Thumbs down! It was hot yesterday evening and the house had not cooled off yet. But when I get an idea in my head...

The life of a garden

Radish Leaf Pesto on Home-made No-knead Bread

The garden is so very alive these days and it is incredibly exciting. I went out to snip some mint last night at about 10:30 p.m. An all night produce department! There has been an almost daily rainstorm and that is perking things up considerably. Birds and butterflies have been visiting our yard looking for insects, seeds, sustenance and we have thoroughly enjoyed their flittering about. Then there are the bees.

The Greens Tidal Wave continues

Topbar Beehive with blooming Penstemon

Hey kids! It's been an exciting couple weeks as spring has finally arrived and that means, um, lots of things! It means I'm still getting greens fast and furious from the Beneficial Farms CSA. It means that the garden looks more alive and plants are in the ground with all their promise of delicious things. It means that our newly acquired BEES have several flowered things to investigate. It means that we turned on the grill this weekend and could stand around poking our grilling food and not wear a jacket. Oh the promise of spring and early summer.

Spring on hold

Tulip in snow

I can't stand it. I'm looking out my window and the snow is piling up. Okay, what's going on here. We turned in our taxes, we have skiied our last slope, my first proud tulip bulb was seconds away from blooming when a weird storm decided to pass over. I ask you, where was this snow the past few months.

The week without shopping

Full Fridge

This week I spent $134.02 on groceries. I nearly fainted when I tallied up the receipts I saved from food purchases. Suddenly the "the week without shopping" I read about in The New York Times Dining and Wine section seemed like the world's most brilliant idea. I e-headed over to the man who inspired this: Fat Guy at eGullet. He saved himself about $100 and several hours in shopping and transportation time by doing what I'm always saying we should do around the house: eat down the freezer, refrigerator and pantry.

When life gives you lemons...

Waffles with Lemon Curd and Orange Juice

This past week in the kitchen, I applied the old adage about life giving you lemons. In this case, I made limoncello and lemon curd from the Meyer Lemons that came with our Beneficial Farms CSA box. After my dark night of the soul regarding the squandered persimmon opportunities, it felt great to maximize use of something.


Pie Pumpkins

Ladies and gentlemen, it was all about the squash this week. How to use it, can one type be substituted for another, what can it be served with, how long does it take to cook, etc. I had a mound of butternut squash sitting in the pantry that were tumbling out every time I opened the door. Having a several pound squash land on your feet several times is an excellent inspiration for finding a good use for it.

On not wasting food

Spiced Persimmon and Walnut Muffins

Persimmons are very pretty. They are a lovely dusky orange color and their stems look like a blooming flower. I admired them for quite some time on my kitchen counter before I reminded myself that they were food and fresh fruit does not last forever. I pureed them after cutting out a few squishy bits and the equally lovely puree went in to the refrigerator. It came out for a spectacular batch of persimmon muffins and then went back to sit some more. By the time I was ready to use more, it was too late. The puree had been colonized and had to be pitched (at least in to the compost bin).

Full Refrigerator in 2009

Roasted Squash Risotto and Green Beans

I start the year with a bursting refrigerator and freezer and pantry. I am very lucky. I am lucky to have money for lots of good food. However, this excess is silly. This week I'll be pulling stashes of frozen soup out of the freezer, rethinking the things in the pantry, and in general looking at what we have and wondering "what am I saving this for? A visit from the queen?"

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