The Frugal Gardener

Oyster Gardening

This summer we stayed at our cousin's lovely home on Bainbridge Island. Her home is right on the shoreline of the Puget Sound. While we were there, a few zero tides occurred, so we could harvest some of their oysters.
This is what the bags looked like when the tide went out. Most of the oyster seeds now were between one and two years old, perfect to eat.

In 2006, nine shoreline dwellers from Bainbridge Island teamed up with Puget Sound Restoration Fund and began "gardening" on their tide-lands.  Currently, more than 120 families have planted shellfish gardens around the island. They start with seed oysters, mesh bags and ropes. The seed oysters are zip-tied in to their bags and the bags are adjoined along a stout rope. Our cousin and their friends secured the rope on to the ground with re-bar and topped it all with a large rock. This prevents the bags from being lost during violent winter storms.

You take out as many oysters as you need and save them in sea water until you can cook them. After getting your beauties out of the mesh bags, then, you re-zip them so they can live in the rich sea until they've matured. It reminded me of lettuce when you cut the big leaves and return later to get baby leaves that have matured.

During periods of zero or low tides, you can harvest oysters for several days in a row. People plan parties around these times!

Pretty nice looking oysters!!! We were unsure about shucking, so we grilled the oysters until they opened enough to leave them on one side of the shell with butter & hot sauce, then finish the quick cooking.

I mainly ate the local greens and a poached egg, since I am a vegetarian. But, I tried the oysters and with buttery crumbs and hot sauce and they were good! Husband did his usual burning of hot dogs to add to the gourmet feel of the dinner!

The view from the deck and the following sunset, made a memorable evening. Plus, I discovered a whole new world of gardening in the sea!

15 ~ Minute Ratatouille ~ The Taste to Temper the Official End to Summer

                       Tastes like summertime
This recipie was adapted from Chez Nous by Lydia Marshall (1995)

    This recipe was given to me by Dot Gerek, who taught me that fabulous food can be easy and still taste gourmet! After all these years, ten or more, I continue to use many of her wonderful recipes (cheesecake, Blanco pozole) and her hints for preparing food in a stylish yet easy manner.

  

Ingredients:
1/4 cup good olive oil
2 medium onions chopped
4 garlic cloves grated (the smaller the pieces of garlic the better it is for you, according to recent nutrition reports!)
1 pound ripe tomatoes (about five big ones, and it never hurts to add a few more)
1/2 pound of eggplant (about two small or one large)
1 teaspoon sugar
2 teaspoon salt
pinch of cayenne pepper
1/4 cup packed, julienned, fresh, basil leaves

Directions:

1. In a large deep skillet (use one that has a lid, or you will be scrambling around for one later) heat the olive oil. Add the onions and garlic and cook over medium heat for five minutes.
2. Add tomatoes,sugar, salt,cayenne, and basil. I added one small diced Serrano pepper, and, of course remember to remove the ribs and seeds. Stir, then cover with the skillet lid for five minutes on medium heat.

3. Open the lid carefully and tilt to allow the condensed juices to flow from the lid into the skillet with vegetables. Add the eggplant and stir. Then, cover and cook for 5 more minutes. Voila! You are done. Make sure the eggplant is soft.Eat hot, or at room temperature. This dish can be stored for one week in the refrigerator.

Serving thoughts:

I put ratatouille over pasta, or on top of thinly sliced bread, like Ciabatta, or any artisan, local bread you prefer. You can use it to fill an omelet,or mix ratatouille with beans and couscous, or quinoa.  grilled chicken breasts are wonderful if you pour warm ratatouille over them and grate sharp Parmesan on top.
     Truthfully, I like it best the next day, after it has cooled in the refrigerator and all the tastes have become best friends. I toast thin slices of the previously mentioned bread, and rub a garlic clove over the slice. In a 350 degree oven, pop a cookie sheet filled with the bread slices kissed by the garlic. Toast until they are lightly crispy and barely tan. Scoop room temperature ratatouille over warm bread, and savor the taste of your summer. Serve with a nice, light, white wine, like Pinot Grigio. Add some fall flowers and you are set!

Savor this long, luscious week end, the last of summer. Soon the nights will be cool enough to make soup. Happy Labor Day weekend.

Make Thyme

   
    Ghandi said, “There is more to life than increasing its speed.”  Today, with all our technological advancements, we hurl ourselves so fast that we forget to take time.  The tiny herb called thyme can be a gentle reminder in our gardens to slow our pace, and enjoy.
  Thyme has historically symbolized courage and bravery.  Medieval ladies embroidered sprigs on scarves for a favored knight going into a battle.  Ancient Romans prescribed thyme tea to cure melancholy.  Thyme has antiseptic properties and is still used in salves and mouthwashes.  In Olde England, thyme tea was sipped to enable people to see fairies.

   

On a more practical vein, thyme is indispensable in cooking where its delicate flavor blends well with other herbs.  Possessing tiny leaves, there is no need to chop, because you can use thyme whole.  Thyme can be used fresh or dried, but the dried flavor is more intense.  Essential in French cuisine, thyme can also be used in soups, potatoes, roasted meats, poultry stuffing, and egg dishes.  When added to foods, thyme aids digestion.  In addition, tea made from thyme soothes sore throats and eases hangovers.     In the garden, thyme has a delicate charm.  Perfect for the front of the border, or greening areas between stones, thyme offers more than just scent.  This herb is easy to grow, only requiring abundant sun and well draining soil.  Thymes do not like sitting in wet soil or wet winters.  Be cautious of planting a robust perennial too close, because thyme will be overpowered and die out.

  Within the genus Thymus, there are hundreds of species which are classified as upright (six to ten inches) or creeping (two to six inches).  In general, the upright thymes are better for culinary use, and the creeping varieties are better suited for groundcover between rocks, or near pathways.  To keep upright varieties bushy, pinch back frequently.  No need to fertilize these Mediterranean natives, as that causes weak and scentless growth.
    Contrary to the often heard lament “there is never enough time,” there are, in fact, more than enough varieties of thyme.  Sample from these interesting types: wooly, caraway, cat, coconut, lemon, alba, elfin, minimus, silver queen, orange, or mother of thyme.  Each variety has unique qualities to discover.  Coconut thyme has delicate mauve flowers, and a very sweet aroma.  Cat thyme leaves smell musty, but felines enjoy nibbling them.  For a citrus zing, try lemon thyme, which has leaves edged in yellow.
    Add some thyme to your garden, and perhaps its presence will remind you to slow down and savor.  Give a stressed-out friend complaining about being “out of time,” a basket filled with thyme.  Use thyme in cooking, and experiment with several varieties to find your favorite flavor.  Remember there is plenty of thyme.

Lemon Thyme Pasta Sauce
1 cup heavy cream, 1 cup grated Asiago cheese (can be found in good cheese departments or you can substitute fresh grated Parmesan cheese, but your sauce will not be as creamy), zest of one lemon, 4 tablespoons fresh lemon thyme leaves, salt and pepper to taste.
To make this lemony sauce, put cream in a heavy saucepan on low, and add in thyme and zest.  Reduce and thicken, stirring often for fifteen minuets.  Turn heat to medium, and add the cheese.  When cheese is incorporated, taste for flavor, and add salt and pepper.  Stir into penne style pasta, and serve at room temperature.

The Latest on Tomatoes

    Tomatoes do not need reinventing because the homegrown version is always delicious.  But, it is fun to grow new varieties that you cannot find in a grocery store.  This year there are plenty of unusual, mouth-watering, new tomatoes to try.  Have you ever seen a white or a purple tomato?  Just imagine making white tomato salsa, or savoring an open-faced sandwich with slices of an orange tomato.
    First, a quick, nutshell version of tomato care, in case this is your first year growing them.  Then, we will delve into savory descriptions of new tomatoes to try.  All tomatoes are warm weather lovers, so wait to plant them until the soil has begun to warm, usually by late April or early May.  Truthfully, tomatoes set out too early won’t fruit any sooner than the ones set out later.  Besides, tomatoes get off to a better start when conditions warm because they are less vulnerable to pests and diseases.     While tomatoes don't have human-like innards as portrayed in this vintage drawing- they do have specific requirements for optimal health. Place tomatoes where they get as much sun as possible, no less than five hours per day.  Then, prepare the soil by digging deeply and mixing in plenty of organic compost.  Plant transplants down far enough to encourage rooting along the stem.  Pinch off any flowers as you plant, so the tomato gets established before producing fruit.  Water well, so the soil stays moist while the roots get established.  Don’t let tomato plants ever dry completely, because this causes the flowers to drop off.

    Now, it is time to discover new tomatoes.  The top on my list this year is Snowberry.  This cherry tomato is yellow outside and white inside.  Furthermore, it produces loads of little fruit for many weeks.  Snowberry is indeterminate in growth.

Photo provided by www.parkseeds.com

    So why do you need to know if your tomato is indeterminate, or determinate?  Because tomatoes come in two basic growing styles no matter what the size or color their fruit; indeterminate types tend sprawl, almost like a vine and they set fruit continually until it becomes too cold. On the other hand, determinate tomatoes grow like a bush to a genetically preset size, and they produce fruit all at one time, and then die.  So, this means you need to stake or cage sprawling, indeterminate tomatoes, and don’t be surprised when the bush-like, determinate tomatoes die after producing a large batch of fruit.

    The next novel tomato is an orange, and determinate tomato called Amana.  It was discovered in the Amana Colonies in Iowa.  Believe it or not, orange tomatoes have been around for along time.  Lately, such heirlooms are popular for outstanding flavor and unusual colors.  Expect to harvest, large, bright tomatoes that weigh as much as two pounds.  Curiously, the flesh of this tomato tastes a little like tropical fruit.  Moreover, this tomato grows into a neat clump and does not need staking.

The Cherokee Indians also grew a unique tomato, Cherokee purple, more than one hundred years ago.  With a unique, dusky, purple color, and a rich, smoky taste, it is no surprise that this old-fashioned tomato is the latest thing.  This heirloom, indeterminate tomato (remember it will need staking) has large fruit, perfect for slicing and showing off its deep color.

Black pearl is another extrodinary tomato with a purple hue, but it is a cherry tomato.  When this tiny fruit is chilled, they taste like grapes.  But, if eaten at room temperature, the taste is like a regular, cherry tomato.  This is an indeterminate tomato, and it produces fruit all summer.

    Banana legs tomatoes almost does not look like tomato plant at first glance.  The leaves are thin, and lacy.  It’s produces clusters of yellow tomatoes are sort of shaped like bananas.  This determinate tomato has few seeds, and a firm texture, making it ideal for spectacular yellow sauces.

Most of these uncommon tomatoes are only found in catalogues or through the Internet.   In addition, in many parts of the country you must buy these tomatoes as seeds, because of agricultural shipping laws.  However, there are still plenty of warm days and weeks this year, and soon you will be enjoying a rainbow of tomatoes.  Heat up your summer with a cool collection of tomatoes.

Make a Sweet Heart!

This is one of my favorite desserts to make at this time of year. Enjoy, and Happy Valentines Day!

Hearts of Cream or Coeur A La Creme

 This is a lovely, classic dessert, and one that takes very little attention or work.
 Ingredients:
1 pound cream cheese
2 cups low-fat plain yogurt
2 teaspoons vanilla extract
1 cup sugar
1 cup powdered sugar
Preparation
1. Spoon yogurt in a fine-mesh strainer lined with a thick paper towel or cheesecloth. Place the strainer over a bowl. The liquid in the yogurt drains out. In about eight hours, the yogurt becomes thick and cheese-like.

2. Use a fork or blender to cream together the cream cheese, thickened yogurt, vanilla, and half the sugar. (If you use a blender and the mixture is too thick, add a little heavy cream or milk.) The blended mixture should be smooth. 

3. Line a heat shaped dish with cheesecloth. On top of the cheesecloth arrange, face done, edible flowers. (you can use small heart-shaped ramekins, or one large heart) Let the mixture set in the refrigerator for several hours. 

4. Then, turn dish upside down on a platter and gently tug on cheesecloth to release dessert. You can garnish platter with more edible flowers, raspberry sauce, or diced strawberries. 



The finished dessert tastes as good as it looks!

THanksgiving in the Garden

Thanksgiving Day is coming and I am in the mood for the holidays. In the garden, my lavender cloud (Hypoestes) is living up to it’s name.

  The roses,and ivy geraniums are enjoying the cool nights and balmy days.

I replaced a huge rose with Mexican marigold,also commonly called Cooper Canyon Daisy (Tagetes Lemonii) - and it is covered with blooms and stands about five feet tall. I know it will bloom again in spring so I am please with this bold newcomer to my yard.     This Holiday is a good time to be thankful for all the best and brightest in your life- your garden, friends, and family. And, it can be an excellent time a time to evaluate where you are at, with much less pressure than at New Year's Eve...are you spending enough time relaxing in your yard, or having fun with friends? I realize, like most folks I need more fun time with friends and family!

    Yesterday, I had girlfriends over and we made Christmas cards and gift tags.

I made two kinds of soup, and they brought dessert and salad. We spent an enjoyable, creative time. We even had on Christmas music. This is a fun way to get together with friends, and save money on cards!

I wish you all a Happy Thanksgiving and time relaxing and doing what gives you joy!

Shopping in Cedros Design District - Part One

My first stop in Cedros Design District is Solo because it takes me the longest time to explore and no matter how stressed I am, it launches me into the dreamy/window shopping, inspired frame of mind. Incredibly, eight completely different creative woman have collections here. I always leave with ideas to enhance my house and garden. If I am stuck on creating a fresh seasonal display, a stop here always unsticks me. In addition to the artful displays,  you find an incredible assortment of design/coffee table books, unique cards,wrapping accouterments, soaps, and candles in a range of prices friendly to the recession impaired wallet.

Ruby Lang has her unusual, artistic, detailed Day of the Dead altar up now. Be sure to sign on her list at the front desk and get an invitation to her Day of the Dead reception, and Solo's upcoming Holiday Open House. I love these parties, not because of the free bubbly, but because of the special folks you meet there and compelling conversations that arise.  Ruby Lang calls her collection "Antiques and Oddities" but you will find them abundantly delightful.The items range in price and size, but what is astonishing is the visual texture she creates with her layered vignettes. Somehow she combines kitschy coin purses, milagros, crowns, and more into an integrated ballet for the eyes.  A couple of the woman vendors bring a modern twist to cool, vintage, industrial items.
  Their displays add bounce to black white, and brown. Although I tend to be drawn to lush, rococo, and even more is more interior-scapes, these carefully chosen wares make simplicity seem rich. Imagine Great Gatsby cool meets a scientist!

I have a hand collection, so I always appreciate such a graceful model.

While you are in the area, go to Cafe Zinc for lunch. Their soups and salads are anything but ordinary, and their zesty vegetarian chili has intriguing taste layers, and is my favorite!! I got 1/2 an egg sandwich and chili, and was pleased it included a small delicious salad with a dark (nicely nutritious) mix of greens and topped with a light dressing.
The latte came in a large mug, and sitting outside made me feel like I was in a European city- only better because it was a balmy seventy-five degrees. A great place to end a shopping trip!I