Let the onslaught begin..

... the veggie onslaught, that is. This year has not been the best for veg gardens round these parts, sadly, but nevertheless there is more produce in my community than any of us know what to do with. I have the privilege of 'garden sitting' a huge garden this week, with piles of greens to be harvested right now; last night we left with a recycling bin full of kale and chard. Much success with Julie's roasted kale chips recipe.. totally wacky concept but really good in actuality, they taste a bit like popcorn and a bit like pringles, as one blogger pointed out... maybe they will cure me of my potato chip addiction. Maybe.

Here's a recipe to deal with surplus zucchini that will make you many friends. It is a modified version of a recipe from The More-with-Less Cookbook by Doris Janzen Longacre.

I grew up with this cookbook, and it contains many of my go-to comfort foods. It was written in 1976, and was a compilation of recipes created by missionaries from the Mennonite Central Committee. Despite my mixed feelings about aid that is attached to religious evangelism, I cannot help but admire the work of the MCC. Mennonites have a long history of non-violence, for example refusing to go to war for nation states, and have pursued peace and social justice according to their convictions. The More with Less Cookbook aims to bring awareness to the realities of world hunger and overconsumption in developed countries. I learned from the MCC website that you can order it online, and that they have a newer title out called Simply in Season.

Zucchini Egg Foo Yung

1 med. onion, finely chopped
1 or 2 cloves garlic, minced
1 t. salt
1/8 t. white pepper
3 eggs, beaten
2 T. flour
2 med. zucchinis, grated

Mix ingredients and fry in 1/2 cup amounts in a hot pan with a bit of oil, like an omelet.

Sauce:
1 c. stock
2 T. soy sauce
1 T. cornstarch

Heat stock and soy sauce in a saucepan. Make a slurry with the cornstarch (mix it with a bit of water until it is smooth) and add to sauce. Heat until thickened.

Can be served with rice or on its own.

Pics from the harvest

Here are some pics from warmer, greener times. The carrots were unreal, they tasted like candy. So sweet, nothing like the ones in a bag from who knows where. Hera figured out that they were sweet too, and we had to watch her like a hawk the last two weeks of the season. Every once in awhile she'd come in to the house with dirt on her face and a carrot-eating grin.

Canada's Fall Harvest

CBC is featuring a summary of the Fall Harvest across the country.

Harvest time

IMG_0675
Originally uploaded by claireliz77

Harvest time is approaching. I am trying not to feel too mournful about the coming season. Zen Master Dogen said that every season is perfect in and of itself. Fall is not the beginning of Winter, it is Fall. Spring is not the beginning of Summer, it is Spring. I try to think of this, and of another observation I heard once, that only city people expect warm sunny weather all the time. Anyone who needs to grow food understands that all seasons are important and have their place. So I tried to remember that this afternoon as I blanched and froze this beautiful chard today, and looked forward to eating it in the months ahead.