Kale Harvest

Harvest: 6oz kale and 2oz deer tongue lettuce.

Mmm…Garlic

Planted the rest of the garlic today: georgian crystal, georgian fire, polish red, and german red.

Harvest: 12 radishes.

First Frost

Last night was predicted to be the first frost of the fall. Assessing the damage today….

And planting garlic…

Harvest: 1 purple beauty sweet pepper, 14 yellow pear tomatoes, and 2 lemon boy tomatoes.

Baked Clam Cakes

mmmmmm……

Baked Clam Cakes

1 Egg
1/4 teaspoon Clam Juice
1/2 cup bread crumbs
1/4 teaspoon freshly ground sea salt
freshly ground pepper, to taste
1/2 teaspoon dried parsley
1/2 teaspoon dried onion
1 Tsp. Baking Powder
2-7 Oz. Can Minced Clams

1. Preheat oven to 350F.
2. Beat egg and add clam juice.
3. Mix baking powder, bread crumbs, salt and pepper.
4. Add the minced clams to the dry mixture and then add enough of the liquid to make a thick, lumpy batter.
5. Grease baking sheet and drop batter by tablespoons onto baking sheet.
6. Bake for 20-25 minutes until browned.

A few more tomatoes

Harvest: 4 yellow pear tomatoes.

3 yellow pear tomatoes

Harvest: 3 yellow pear tomatoes.

Last of the Tomatoes

The tomatoes are almost done for the season.

Harvest: 3 lemon boy tomatoes and 1oz mibuna asian mustard greens.

Poached Eggs with Roasted Tomatoes

I love eggs cooked any way, but poached eggs are my current favorite.

Poached Eggs with Roasted Tomatoes

4 Servings

2 tomatoes, halved
3 tablespoons olive oil
1/2 teaspoon sea salt, freshly ground
1/4 teaspoon black pepper, freshly ground
1 teaspoon distilled white vinegar
4 large eggs
1/3 teaspoon balsamic vinegar
1/2 cup sharp white cheddar cheese, shredded
1 tablespoon garlic chives, finely chopped

1. Preheat broiler.
2. Brush tomatoes with olive oil and season with freshly ground sea salt and pepper.
3. Place tomato on broiler pan and broil about 6 inches from heat until tender and tomatoes are slightly charred, about 5 minutes total. Leave broiler on.
4. While vegetables are broiling, fill a deep 10-inch pan with 2 inches of cold water. Add white vinegar and bring to a simmer.
5. Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, about 3 minutes.
6. Gently transfer eggs with a slotted spoon to plate and season with salt and pepper.
7. Sprinkle tomato slices with balsamic vinegar and top each slice with an egg. Cover eggs with cheese and broil until cheese is just melted, about 1 minute. Sprinkle with garlic chives and serve immediately.

May also be served over toasted english muffins. Yum!

More Tomatoes

Harvest: 3 lemon boy tomatoes and 5 yellow pear tomatoes.

Stir Fry on Fried Chinese Cake Noodles

Made cake noodles today with greens harvested from the garden.

Stir Fry on Fried Chinese Cake Noodles

noodles
3 tablespoons cooking oil
1 tablespoons ginger, minced
1 tablespoons garlic, minced
2 tablespoons cooking oil
1 lb chicken thighs, skinned, deboned and diced
1/2 lb cooked shrimp
1 cup straw mushrooms
1/2 lb sugar snap peas, cleaned (or other vegetables)
3 tablespoons oyster sauce
1 teaspoon sugar
1 1/4 cups chicken broth
2 tbs cornstarch to taste
salt and pepper

1. Cook noodles till just barely al dente.
2. Stir fry ginger and garlic in cooking oil.
3. Season chicken with salt and pepper.
4. Fry chicken with ginger and garlic, continue to cook until chicken is brown.
5. While chicken cooks, heat 1.5 tablespoons oil over medium-high to high heat in a separate skillet. Add the noodles. Quickly spread them out to the edges of the pan, and then let them cook, without stirring, until they are browned on the bottom (5 – 8 minutes). Carefully invert cake onto prepared plate. Return skillet to medium heat. Add remaining 1 tablespoon oil and brown (another 3 minutes)
6. Add mushrooms and sugar snap peas to the chicken. Then add 1/2 cup chicken stock, oyster sauce, and sugar.
7. Mix cornstarch with remaining 1 cup chicken broth separately and add to stir-fry mixture.
8. Cook until the mixture begins to thicken, then add shrimp. When shrimp is heated through, server over noodles.

Harvest: 3 baby oxheart carrots, 4oz of red russian kale, and 4oz of mibuna asian mustard greens