Cruciferous love

Bloog, how I've missed you... things are still a bit unsettled around here, as life slowly moves from boxes into this new space. So far so good. Figuring out the new routine, where to buy food, where to get a good cappuccino.. (As discussed with Kathy, Stuff White People Like has got me nailed, basically). Nothing too exciting on the food front, except for a resounding success with Brussels Sprouts Carbornara Pasta. Even better than the last pasta and Brussels recipe I tried.

Brussels Carbonara

1/2 onion, chopped
2 cloves garlic, minced
1 lb. Brussels, chopped
3 shakes of chili flakes
3 eggs, beaten
1/2 cup grated parmesan
2 cups penne or rotini

Saute onion, garlic, and chili in olive oil, add Brussels, saute until soft. Cook pasta, toss with veggies, eggs and cheese over low heat until egg is cooked through.

Photo courtesy of the very generous Donna Ruhlman, who has mercy on the less talented and shares her photos.

Moving

I have moved house. Whew. Objects are such a drag.

I'm too tired to be excited yet, but I'm sure excitement to try out all the techniques I've read about on my very own garden will grow in the new year...

Haven't been doing much (read: any) cooking or baking the last few weeks, but on Tuesday I found my muffin tins and time to make carrot cake muffins with help from this recipe. I used pineapple glaze (3 T. pineapple juice, 2 T. melted butter, 1/4 c. icing sugar) instead of cream cheese icing. They got the husband seal of approval; he said they looked worrisomely healthy but tasted great.

I'm pretty sure the rose hip syrup is sustaining my immune system these days, amazingly I haven't gotten a cold despite all the hacking humans in the halls at the university.

Here is the view from my new back lane, which makes me deeply happy.

Rose hips

A bit of warm weather led to a trip to the wild park and two pounds of rose hips picked in 15 minutes. There were thousands of them. So now I have a local source of Vit C over the winter. The internet tells me (so it must be true..) that compared to oranges, hips have 20-40% more vitamin C, 24% more iron, and 28% more calcium. They also contain bioflavonoids (anti-cancer) and B-complex vitamins.

My plan is to dry some for tea, using this technique to remove the hairs inside the hips that tend to itch the throat.

I'm also going to make some syrup to add to drinks when I'm fighting a cold.

Rogue Squash

We made a delightful discovery while harvesting the last of the garden -- a squash gone rogue! We had been disappointed with the apparent lack of squash, despite miles and miles of vines (which I'm sure we should have been pinching back.. ), but as we were bringing in the last tomatoes and root vegetables saw this huge specimen on the other side of the chain link fence in our neighbor's yard. It was a good spot to be, lots of full sun. After a recon mission under the fence, we now have the largest spaghetti squash I have ever seen.

This week we are working our way through a few pounds of carrots... I tried the Moosewood Carrot Mushroom Loaf, which is really nice. It is reminiscent of a nut roast (staple of British vegetarian cookery), but more moist, which I prefer. In the past I've found the nut roasts I've attempted a bit dry. I think next time I'll add some sunflower seed meal and make a hybrid of the two.

On the roster for this week:

A recipe for Beet and Ricotta Risotto that I found in Swerve, a local entertainment newspaper.

Packing for a move to Bowness, my new neighborhood. I'm excited to have a dishwasher for the first time since I moved out of my parents' place twelve years ago. I'm excited to be able to walk to Cadence Coffee and the Irish Cultural Centre, where they have Guinness on tap. I'm excited to be in a part of the city that feels rather 'townish' and yet is, technically, still inner city.

Question: Is it really so insane to pack up the compost pile for the move? (I got some funny looks when I announced my plans over family dinner.. ) So much work and vegetable goodness went into that thing!

We got the beet

I'm not sure how to feel about our week of plus thirty temperatures... it is nice in some ways, but seems to portend of future water shortages and wacky growing seasons. Learning to simply accept what happens is something I need to work on. Chris Vester is a great example of that. The fundraiser was fantastic, kudos to Sunnyside Market for putting it together. It was heartwarming to see so many people willing to lend a farmer a hand. And he is the epitome of grace, really... not angry or discouraged but simply accepting that his living is at the mercy of the earth and willing to accept that risk in order to live the way he does. Pretty admirable.

I had forgotten how much I like Matt Masters. He sang odes to the Bow River and a great riff on Johnny Cash's I've Been Everywhere called I Can't Go Nowhere, all about traveling post 9/11. I'm loving the roots country music these days, thanks in part to listening to a fair bit of CKUA. Corb Lund is another great Alberta artist. There's something special about listening to songs about the place you know.

This week we pulled up the beets. Which, we learned the next day, when we had record breaking temperatures, was a bit early. Ah well. The harvest this year was twenty five pounds.. not to shabby..

So far we have enjoyed roasted beets as sweet as candy and beet fritters when it's too hot to turn on the oven. (too simple to require a recipe. grated beets, breadcrumbs or a bit of flour, egg, ginger, salt, pepper. fry up in spoonfulls.)

We are experimenting with cold cellar techniques this year. The basic approach is to cut the tops off, leaving an inch of stem intact, brush off excess dirt, and leave them out to cure for a few days. We then buried them in a large bin of sand, which is bloody heavy but what can you do. The other options are sawdust, which sounds messy to me, or vermiculite, which costs a lot more. Perhaps we will move to vermiculite when we get tired of sand in the kitchen sink.

Here are some recipes I am interested in trying:

Cypriot Beet Preserves

Chocolate and Roasted Beet Pudding Cakes

I'll have to make another batch of kvass as well. That stuff is weird and addictive and I don't know why. And of course, borscht. The Moosewood Cookbook recipe is my favourite. I think the secret is caraway seeds and apple cider vinegar.