Jenmenke

Road Warrior

brussels sprouts

Hello.

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Remember me?
I have no excuses. I won’t even try. But as easy as it has been to use up the time freed by not posting my shenanigans here, it’s simply impossible to not share pics of the garden this time of year.

And what a year it’s been.

Surprise! Carrots are ready!

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The Monarda (Bee Balm) in the prairie is breathtaking right now. Even if you aren’t keen on purple.
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Something is missing from my brassicas this year. Can you see what it is?

Holes! Made by the ubiquitous cabbage worm/moth. Why? I have no clue! They simply are not here this year. I will not be heartbroken if they don’t make an appearance. I’m loving it! These are my Brussels sprouts. Aren’t they gorgeous?

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And this is the kale. I thought I was planting mostly Nero Black Tuscan, but it looks to be mostly Red Russian and the curly variety.
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Here’s the popular edamame. After a rocky start from leaving the electric fence turned off just one night (bunnies!) I had to replant. It’s finally doing well.
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Here’s a view of onions and tomatoes. The onions are SO LATE. Course, I didn’t get them planted until late May but still. They look marvy. Very excited they are all standing upright and haven’t bolted. I haven’t had a good onion year in at least 3 years.
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My pretty (rotten, lichen-covered) bench. The blue in front is borage (haven’t cooked with it, but just found a recipe for borage ravioli and might try it). The feathery white flowers are actually cilantro gone to seed. I love how it looks and that’s where I get my seed (and coriander for cooking!) for next year.
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Hello, asparagus! Just who are you trying to impress?
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More onions. These are the reds.
I realize I didn’t get any shots of the tomatoes. I’d run take some, but I’m trapped on a fishing boat pretending to be a good wife. (In fact, that’s why this post looks so funny — I’m doing it from my phone!) The tomatoes are… Struggling to catch up after a very late spring, a later summer, and most currently: nighttime temps in the 40s. Thankfully I bought a large Early Girl to plant or I wouldn’t be looking at a fresh tomato for at least another month. I still have two (out of eight) plants without a single tomato! 🙁
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Very excited to see what colors these sunflowers are! As usual, I don’t remember what I planted.

20130728-162348.jpg Arugula: how I do love thee. There is no more simple thing to grow than you. I love you more than lettuce. But maybe not cilantro.
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So that’s it for now. On a side note, there is a movement for National Kale Day! In honor of a post I wrote of the same name, go like it on Facebook and help them out: https://www.facebook.com/nationalkaleday.

The Kid’s Cook Monday! Morgan Take Three

It’s pretty obvious: Morgan has embraced The Kid’s Cook Monday thing more than her sibling. But that’s OK, right? As long as I get him in the rotation every other time or so? Honestly, I just don’t have the energy to argue. If Morgan, who lives vicariously through thepioneerwoman.com, wants to make Chicken Fried Steak for The Kid’s Cook, who are we to complain?

Well, I complained. I did. I hate deep frying. Hate it.

So I complained about that.

But otherwise, it was all good.

I even bought the ingredients a few days ahead of time. I find that if someone is willing to cook for me, I’m far more compliant to doing some specialty shopping. Funny how that works.

I had seen the chicken-fried steak recipe a few days before she did. I had been sick (sooooo sick!) and was laying on the couch, when Morgan came bustling in with — what?! — my new chinchilla, the Macbook Air. (That’s how I think of the Air. Like it’s my new little furry pet. So cute. And lovable!)

“What are you doing with my computer? Put it back!”

“Just look at at this. Mom. Just look!”

“I don’t have to look. I’ve seen it.”

“Seen what? How can you possibly know what I’m going to show you?”

“The Chicken Fried Steak?”

“How did you know? Mom! You are freaking me out!”

“Don’t ever lie to me. I will know it. I know what you are thinking. I know everything.”

🙂

How cool is that? I totally guessed right! And now, I have her really freaked out. Just the way it should be. She’s like an open book, that one. I just stay two steps ahead of her on The Pioneer Woman. It isn’t all that hard.

I won’t repeat the recipe, as you can find it photographed and explained to perfection on the rival-for-my-daughter’s-worship site:

http://thepioneerwoman.com/cooking/2011/02/chicken-fried-steak/

We used some leftover brown rice instead of the mashers. Morgan also made shredded brussels sprouts to go alongside. So good! She took the pictures and didn’t really document the brussels sprouts recipe, but I will include that here because brussels are the new kale! (translated, that means, we LOVE BRUSSELS SPROUTS!) You can see the finished recipe in that photo at the top to get an idea of what it looks like.

Pan Roasted Brussels Sprouts with Bacon and Balsamic

Plan about 5-6 sprouts for each person. Using a mandoline or knife, finely slice brussels sprouts.

In a heavy pan over medium high heat, melt about 2T of bacon fat for 20-25 sprouts. Saute 1/4 of diced onion until golden. Add the sprouts, stir and then let sit, stirring every couple minutes. The edges should darken a bit and look vaguely “roasted.” Add 1/4 cup of crumbled cooked bacon and heat through. Season with salt and pepper to taste. Douse with balsamic vinegar. And swoon.