It Ain't Easy Being Green

Summer just won't cooperate.  Or should I say, winter just won't cooperate.  The rain continues to flood rivers, the sun continues to hide, the weeds are monstrous, and slugs reign supreme.  Despite Kermit's enthusiasm, the garden is winning the battle.  And by the way, Kermit looks strikingly similar to a snow pea.  Strikingly.

Anyways, this is WAR!  The commander in chief has now authorized a troop surge aimed at eliminating enemy insurgents and their offspring.  Civilian casualties are expected...nay...anticipated....the Geneva conventions don't apply in MY garden B$&CH!  Genocide is the order of the day.  Please prepare yourself...the following pictures are particularly gruesome:

Life

DEATH :)

As with all warring nations, however, I constantly try to maintain a semblance of peace and order on the home front.  This means making more babies.  Specifically, baby tomatoes, squash, beans, and peppers to replace those that have died in service of this great country.  This is the third time I've tried to start from seeds this spring alone, and I just hope they sprout and grow strong and tall this time around.  Unfortunately Lou the cat is fighting for the enemy and just this morning decided the infirmary would be a great place to play around.  Damn you LOU!

The Infirmary

The Culprit!

On a more positive note, the vegetables that are still alive are beginning to show signs of...vegetableness.  I have baby beets and kohlrabi, and just seeing those little bulbs has inspired my culinary (pronounced 'cue-lin-airy') imagination.  Seeing as Michelle Obama hasn't patented the garden to plate idea yet, next post I will hopefully detail a beet salad, a garden pasta, and maybe another epicurean delight.  Till next time.

Recipe - Snow Pea & Orange Salad

I harvested the first few handfuls of snow peas and a couple of heads of young lettuce yesterday.  Both are delicious fresh and raw, but I felt duly inspired and created a little salad as follows:

Ingredients:
Snow Peas (7-8 per plate)
Leaf Lettuce Mix
1 - 3 oranges (5-6 segments per plate)
Sesame Seeds
Sesame Oil
White Sugar
Soy Sauce

Process:

1. Bring 2-3 quarts of well-salted water to a boil and prepare ice bath in large bowl to the side
2. Blanch peas for 10 - 15 seconds.  Don't blanch too long or they will wilt.  Strain peas out and quickly place in ice bath until cool.  Trim peas and de-string.
3. Using a very sharp knife, remove peels from oranges, making sure to take off the outer membrane of the fruit and all of the white bitter tissue.  Now cut at angles to remove each segment of the orange.  Store in bowl with juice squeezed from orange centers.
4. In a saucepan, heat a small amount of sesame oil.  Toast sesame seeds in oil until golden brown.  Remove from heat.
5. In the same saucepan, heat reserved orange juice, a splash of soy sauce, and white sugar to taste (2-4 Tbsp. ish) on medium-high heat stirring enough to keep it from burning.  Reduce until you get an almost syrupy glaze.
6. After all ingredients have cooled, combine oranges, peas, and glaze.  Mix well.  Toss lettuce with enough sesame oil to cover and salt and pepper to taste.
7. Grab small handfuls of lettuce by pinching it together and place in center of plate.  Top with glazed pea and orange mixture and sprinkle with toasted sesame seeds.
8. Enjoy!