tag:blogger.com,1999:blog-56564534724841948402023-11-16T04:27:00.246-08:00Rancho GarbanzoGardening, Cooking, and Renovating in Garvanza, Los Angeles.Jeremy Schachthttp://www.blogger.com/profile/03479580463093999887noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-5656453472484194840.post-26344848537648043622014-03-24T11:19:00.001-07:002014-03-24T11:21:43.289-07:003 1/2 years later - Our Wedding Photobook<object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab" height="425" width="425"><param name="movie" value="https://images-community.shutterfly.com/flashapps/slideshow/slideshow-ui.swf"/><param name="flashvars" value="configXMLURL=https://images-community.shutterfly.com/flashapps/slideshow/config/config-share.xml&slideshowModuleURL=https://images-community.shutterfly.com/flashapps/slideshow/slideshow-module.swf&projectGUID=0AbuG7Vk0at2jOLA&swfName=slideshowFlashContent&showReplay=true"/><param name="menu" value="false"/><param name="quality" value="best"/><param name="wmode" value="transparent"/><param name="allowScriptAccess" value="always"/><param name="allowFullScreen" value="true"/><embed width="425" height="425" align="middle" pluginspage="http://www.macromedia.com/go/getflashplayer" type="application/x-shockwave-flash" name="wrapper" quality="best" menu="false" allowfullscreen="true" allowScriptAccess="always" flashvars="configXMLURL=https://images-community.shutterfly.com/flashapps/slideshow/config/config-share.xml&slideshowModuleURL=https://images-community.shutterfly.com/flashapps/slideshow/slideshow-module.swf&projectGUID=0AbuG7Vk0at2jOLA&swfName=slideshowFlashContent&showReplay=true" src="https://images-community.shutterfly.com/flashapps/slideshow/slideshow-ui.swf"></embed></object><br />
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<img border="0" height="1" src="https://os.shutterfly.com/b/ss/sflyshareprod/1/H.15/111?pageName=sharekey&c1=photobook&c2=blogger" style="background: #ffffff; border: none; box-shadow: none; padding: 0;" width="1" />Rachel Vourlashttp://www.blogger.com/profile/14657283065073685639noreply@blogger.com0tag:blogger.com,1999:blog-5656453472484194840.post-41468546268525683372010-10-04T09:21:00.000-07:002010-10-11T12:08:40.931-07:00Chopped Eggplant<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: small;">There isn't a day that goes by that I don't run across something that makes me think about my Grams. A dirty joke (she could have a pretty raunchy sense of humor). Calla Lilies at Trader Joe's (we would "paint" them with powdered chalk at Easter time). Sweet 'n Low packets at a restaurant (she helped herself to them - for her morning coffee at home). All kinds of random things. <line-height: 115%;="">Like our vegetable garden - I think often about how much she would have liked it. She would have liked making her chunky mash of our carrots and turnips. Or maybe some sour-creamy borscht from the beets. And then there are the eggplants. No matter what the occasion, my grandma brought two dishes to all of our family gatherings - chopped liver and chopped eggplant. Now, for me, the chopped liver was a no go. But the eggplant? - that was another story. </line-height:></span></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small; line-height: 115%;"> </span><span style="font-size: small;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlbAp6G-7YnMcEpjrNhDoCwRvzRd2okkLpARY_H84z0cfPTVOCCgqVe5K9Fen2JIMQwodahMrwTHpTsEXpPLUFzHYDYbXofDVd8xsf02cYAVDgussGlWEtGtDRCbUBxargXG5xVG2QLP-x/s320/IMG_4138.jpg" /></span> </div><div align="center" class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; line-height: normal; text-align: center;"><br />
<span style="font-size: small;"><u>Gram's Chopped Eggplant (or as close as I can get it)</u></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; line-height: normal; text-align: left;"><span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;"><b>ingredients </b></span></div><ul style="font-family: Arial,Helvetica,sans-serif;" type="disc"><li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">1 large eggplant (she always used the common Black Beauty) or about 1 1/2 -2 lbs. other variety</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">1 medium red pepper</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">1 medium tomato</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">1/2 medium white onion</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">olive oil</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">vinegar</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">sugar </span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;">salt and pepper</span></li>
</ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Arial,Helvetica,sans-serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWINwGy1h1VFZXD8o3NDyBJXx07EObXpOSTlFetDyQWw0dZkehWc2ZfVXF8zmnb3_tcLrnBfeBRYUY2pp9K5zBODAgTbH_MYxwlv7cMKGz4flHBROTJ52k4D5gny6Dos9hfzkC-9k4Hslx/s320/IMG_4155.jpg" style="margin-left: auto; margin-right: auto;" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: x-small;">post roast</span></i></td></tr>
</tbody></table><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>method</b></span></div><ol style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWINwGy1h1VFZXD8o3NDyBJXx07EObXpOSTlFetDyQWw0dZkehWc2ZfVXF8zmnb3_tcLrnBfeBRYUY2pp9K5zBODAgTbH_MYxwlv7cMKGz4flHBROTJ52k4D5gny6Dos9hfzkC-9k4Hslx/s1600/IMG_4155.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a></span>
<li style="text-align: left;"><span style="font-size: small;">Pierce each eggplant a couple of times with a fork (they can explode in the oven if you don't!), place them and the pepper on a lined baking sheet. Roast them at </span><span style="font-size: small;">400° until the eggplant begins to collapse and is easily pierced with a fork, 20-40 minutes depending on the size</span><span style="font-size: small;">.</span></li>
<li><span style="font-size: small;">After roasting, place the pepper in a paper bag or tightly covered bowl till cool, 10-15 minutes. Set the eggplant aside until cool enough to handle easily.</span></li>
<li><span style="font-size: small;">While you wait, dice the onion and tomato. You want the pieces small, but not overly fine. Think salsa. Add to a medium bowl. </span></li>
<li><span style="font-size: small;">Scoop softened eggplant </span><span style="font-size: small;">out of the papery skin into the bowl with the diced veg. Discard skins.</span></li>
<li><span style="font-size: small;">Peel and seed the pepper. Give the pepper a rough chop and add to the bowl.</span></li>
<li><span style="font-size: small;">Drizzle in olive oil - start with a good tablespoon. Add a couple teaspoons vinegar - cider, white wine, plain white, whatever you like best. Sprinkle with sugar - start with 1/2 a teaspoon. Add a couple hearty pinches of salt and black pepper.</span></li>
<li><span style="font-size: small;">Chop the whole mess up. My grandma always used a mezzaluna to chop her eggplant, but use what you have. Two butter knives will do the trick. Stop when you like the consistency. I've seen versions where it is blended. My grandma's was chopped by hand and still chunky.</span></li>
<li><span style="font-size: small;">Taste and add additional seasonings as you like. Put in an airtight container and let it sit in the fridge for a day or two for the flavors to meld. You might adjust the seasoning again at that point. Serve it cold or at room temperature. Grams always served it with fresh rye and egg breads. It's good on crackers, too.</span></li>
</ol><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> </span> </div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQq6QM7yaT8Hi2gx9ODisr4NlBHw3Qpbw2i2HDPzxJ6meCmoR-7fZs_gaeI5ODwT8J2kJOo4tchAPwsgDzhoTBU0jparsEhUyeFX0b4r9bEK-JepijBAq8ozUOn5rZIuH2DtqW9OM4X4y/s1600/IMG_4161.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQq6QM7yaT8Hi2gx9ODisr4NlBHw3Qpbw2i2HDPzxJ6meCmoR-7fZs_gaeI5ODwT8J2kJOo4tchAPwsgDzhoTBU0jparsEhUyeFX0b4r9bEK-JepijBAq8ozUOn5rZIuH2DtqW9OM4X4y/s320/IMG_4161.jpg" /></a></span></div>Rachel Vourlashttp://www.blogger.com/profile/14657283065073685639noreply@blogger.com1tag:blogger.com,1999:blog-5656453472484194840.post-65139067983266309092010-09-29T17:08:00.000-07:002010-09-29T17:09:18.988-07:00Garden Snake<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Found this cool snake in the yard the other day.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYVBKuk4PWrk5deqQyiEVkHIgON5yLgEPI0NWiLH4pKt2RiVSA_Yx1b9gqVB5_AkYnkMDJ_YYbpchD5XW763CZ5cTViELZKJz7cy2YRC3gWAqpWAw1ikI2QgokPbICnMtiTGH6mQG2hsnk/s1600/IMG_4166.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYVBKuk4PWrk5deqQyiEVkHIgON5yLgEPI0NWiLH4pKt2RiVSA_Yx1b9gqVB5_AkYnkMDJ_YYbpchD5XW763CZ5cTViELZKJz7cy2YRC3gWAqpWAw1ikI2QgokPbICnMtiTGH6mQG2hsnk/s320/IMG_4166.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBDKRTkwERqyQjBNgxIXdo_rEAteEGiUqGt3cZWXAJiDCYepbF600vy7yP6-rIlCFB7KyBMgPHrxez3V03OnAclOYwygZjUL3JdbrJgzb4uUt_0U3uR_XTlvHsvZdrAw5H7R2ivcfRra5Q/s1600/IMG_4168.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBDKRTkwERqyQjBNgxIXdo_rEAteEGiUqGt3cZWXAJiDCYepbF600vy7yP6-rIlCFB7KyBMgPHrxez3V03OnAclOYwygZjUL3JdbrJgzb4uUt_0U3uR_XTlvHsvZdrAw5H7R2ivcfRra5Q/s320/IMG_4168.jpg" /></a></div>Jeremy Schachthttp://www.blogger.com/profile/03479580463093999887noreply@blogger.com1tag:blogger.com,1999:blog-5656453472484194840.post-75354963087653401492010-09-28T13:47:00.000-07:002010-09-29T08:24:16.398-07:00Dog Burrito<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">Marty rolled himself into a nice package for some relaxing on the couch (with a little help from Jeremy).</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-V6UZE2CkEd7jdHtjb1BHe-bII4gBtkfwD-wWUCLlOPp1eoLh6wjV6f_diP9mNVv9mLeJh9BRYoOT8EYAWA6911lraJh8OyLFX-ZNlw7ZPzOoNbmAbuZcyFE9IFFvwdhx1WiQvrPvgAkx/s320/IMG_0004.jpg" /> </div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">A funny buddy. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpnweTFypD9cDjDJAgE2Jur169lq9fgFBh_lbCMrshdPmAL8YGlgg_8mOIQSy_O-22g9LDAtQboj4lpphy0wFfOfwzHo4bYB12MQjtIvZwkRnx7bwl-wVu801UYrOZZavwiSyd3Uy5vfMf/s1600/IMG_0005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpnweTFypD9cDjDJAgE2Jur169lq9fgFBh_lbCMrshdPmAL8YGlgg_8mOIQSy_O-22g9LDAtQboj4lpphy0wFfOfwzHo4bYB12MQjtIvZwkRnx7bwl-wVu801UYrOZZavwiSyd3Uy5vfMf/s320/IMG_0005.jpg" /></a></div>Rachel Vourlashttp://www.blogger.com/profile/14657283065073685639noreply@blogger.com1tag:blogger.com,1999:blog-5656453472484194840.post-40174538720724398192010-09-27T11:46:00.000-07:002010-09-29T17:35:41.852-07:00Saucey!<div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2HVEY9A_-U3WkBR-D96KvUN7WQ-DAsGb5LUrBmCXHd5B0wRT1jKmUEdKiW0aebd9c4jcgiU_FStz2fN44O_p1HF5mK1J8ks7nsFGNJj0O9wGb3i3-f9MEwf5yMogioELtFCfdBQA49YI3/s1600/IMG_4145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <br />
</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2HVEY9A_-U3WkBR-D96KvUN7WQ-DAsGb5LUrBmCXHd5B0wRT1jKmUEdKiW0aebd9c4jcgiU_FStz2fN44O_p1HF5mK1J8ks7nsFGNJj0O9wGb3i3-f9MEwf5yMogioELtFCfdBQA49YI3/s1600/IMG_4145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2HVEY9A_-U3WkBR-D96KvUN7WQ-DAsGb5LUrBmCXHd5B0wRT1jKmUEdKiW0aebd9c4jcgiU_FStz2fN44O_p1HF5mK1J8ks7nsFGNJj0O9wGb3i3-f9MEwf5yMogioELtFCfdBQA49YI3/s320/IMG_4145.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2HVEY9A_-U3WkBR-D96KvUN7WQ-DAsGb5LUrBmCXHd5B0wRT1jKmUEdKiW0aebd9c4jcgiU_FStz2fN44O_p1HF5mK1J8ks7nsFGNJj0O9wGb3i3-f9MEwf5yMogioELtFCfdBQA49YI3/s1600/IMG_4145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <br />
</a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ib4OrFsQgtbVji3mRNmhAKgv0PCuMW3aEs-nJj_aNoygnfMn4IRYTaoz3kdys7dnjmE80_4OvKn-4HXgVaGXE_NzlDn5BcX4Fvpb8Zu_vr3q4V9trYG_VBIizJ_Ad275YsNJBtn9ogpy/s1600/IMG_4148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ib4OrFsQgtbVji3mRNmhAKgv0PCuMW3aEs-nJj_aNoygnfMn4IRYTaoz3kdys7dnjmE80_4OvKn-4HXgVaGXE_NzlDn5BcX4Fvpb8Zu_vr3q4V9trYG_VBIizJ_Ad275YsNJBtn9ogpy/s320/IMG_4148.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">Since the tomatoes started going off a few weeks ago, I have had two big saucing sessions. I did two separate batches each time - one with all Amish Paste tomatoes, and one with a mixture of different varieties. </div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">For both batches, the first part was the same. After blanching them for 60-90 seconds (depending on the size), the tomatoes went into an ice bath and then were peeled, sliced and seeded. It is messy, but very easy to do.</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQahyKsHLpK58A8CNH1voenYjIjqxKzGSUCW-TJZi9Zils3XjnQ7u9IVQWF-fEgdui7wfzCQEU2ODCyxICQqu_6OO8vjQZPicE35Z6CdEP5b1A_kEuuvmE_lzbfjviBvf-HG6F1C3sKZ4Q/s1600/IMG_4154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQahyKsHLpK58A8CNH1voenYjIjqxKzGSUCW-TJZi9Zils3XjnQ7u9IVQWF-fEgdui7wfzCQEU2ODCyxICQqu_6OO8vjQZPicE35Z6CdEP5b1A_kEuuvmE_lzbfjviBvf-HG6F1C3sKZ4Q/s320/IMG_4154.jpg" width="320" /></a></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">With the mixed varieties, I spooned them into the blender and whizzed them up into a slurry. I poured the puree into clean quart-sized jars, lidded and labeled them, and sent them off to live in the freezer until needed.</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><a class="cssButton" href="http://www.blogger.com/post-edit.g?blogID=5656453472484194840&postID=4017453872072439819" id="draftButton" target=""></a></div><div class="cssButtonOuter"><div class="cssButtonMiddle"><div class="cssButtonInner"><a class="cssButton" href="http://www.blogger.com/post-edit.g?blogID=5656453472484194840&postID=4017453872072439819" id="draftButton" target=""><br />
</a></div></div></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">With the Amish Pastes, I set about making an actual simple tomato sauce. I used Alice Waters' recipe from <a href="http://www.chezpanisse.com/store/books/">The Art of Simple Food</a> - there's not much to it, but with tasty tomatoes it really makes a delicious basic sauce that you can use on its own or easily dress up in dozens of different ways. To store, I did the same as above - into clean mason jars and into the freezer.</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">So this winter when we are looking for some bright summer flavor, I will most likely use the mixed tomato puree to make tomato soup - with <a href="http://www.epicurious.com/recipes/food/views/Croque-Monsieur-105077">croque monsieurs</a> or other grilled cheese sandwiches, of course. The simple sauce will eventually partner up with some meatballs as it is, or maybe be cooked down into a heartier bolognese, or possibly make it into a casserole dish as lasagna or eggplant parmesan or....</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXt33BlS4UWd5YVKZ5XuM6ir7tt8F14CbjqZMN2uFAxdO5pUAfp6Wkb8sVYp96LWm62uVYJucdzsRJe28MpRGKNobAAawLDBtyYPBL4VOcdueWoulXnUz_2HhToCKiZuQuKQ_oWvehaz6/s1600/IMG_4158.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXt33BlS4UWd5YVKZ5XuM6ir7tt8F14CbjqZMN2uFAxdO5pUAfp6Wkb8sVYp96LWm62uVYJucdzsRJe28MpRGKNobAAawLDBtyYPBL4VOcdueWoulXnUz_2HhToCKiZuQuKQ_oWvehaz6/s320/IMG_4158.jpg" /></a></div>Rachel Vourlashttp://www.blogger.com/profile/14657283065073685639noreply@blogger.com2tag:blogger.com,1999:blog-5656453472484194840.post-21886343175888178312010-09-23T14:40:00.000-07:002010-10-11T09:39:52.452-07:00Meet the Tomatoes!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">With such funny, mild weather this summer, it has taken until just the past few weeks for us to finally meet this season's tomatoes. </div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Arial,Helvetica,sans-serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGfPdN1ONzawV2Nzc9k9hVy63JiaI1c_L6RqDaRqG-EgFALo6H0E9NW1kyykbjL7EZeol5eUTzW0Bejh55XstRDMwkP3P07tow4vUlAXtnQQFbjkHrqCibffiF-t-_cGNOVmqiV4lC-U33/s320/IMG_4135.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>the extended family</i></td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: small;">Back in April, when I planted the majority of the summer garden, I sowed seeds for nine tomato varieties directly into the upper bed. Though I had planned to start seedlings and transplant, time lapsed (as it tends to do) and I skipped some steps and put the seeds straight into the ground. The cotyledons sprouted quickly, and lovely strong plants followed. We had huge, bushy plants for months with no fruit to speak of. Slowly, at the end of August, the tomatoes finally started appearing.</span></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4POKsIyyF38SO4AczBmPRAMHs2azkaPPomVBqX_lMMC0Gl15yLo6pW6RfFa7CeEkgMfUClIemmIb-UBqBvDK_h5FDxQZcQ8P0xM51XoPbH4BWgjQM_MwMeJb9zjgOrNm4ZJev6jzSrYbU/s320/IMG_4134.jpg" style="margin-left: auto; margin-right: auto;" /> </td><td style="text-align: center;"><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Ox Hearts</i><br />
<br />
<div style="text-align: left;"><span style="font-size: small;">Our only crop to get bloom end rot - not on all of them, but on enough. I'd say good for saucing, but not the best eating tomato. A little mealy.</span></div></td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCGP-sUJTl5rgFjxh7OjKR6YTb_8NCaVYi_C3GiCSgUWGSdm9Czl4D1SKuAGNfPW8Tb97_8NqxRUYpmLWDMstDf4rm3Z1M7DTluOA7dVJXLLuRWbYkxJsZpjL1i-xG3cZIUc3EBBckG51-/s320/IMG_4133.jpg" style="margin-left: auto; margin-right: auto;" /> </td><td style="text-align: center;"><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Orange Fleshed Purple Smudge</i><br />
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<div style="text-align: left;"><span style="font-size: small;">The catalog described these as more beautiful than tasty. Ours taste pretty good, but the beautiful swipe of purple that's supposed to grace the top of the fruit has yet to show itself.</span></div></td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig6-cfhxp_w5LLY5eZ3znQWMKPzpBvtZibll0wpVrsCSFZ-Q06ZhYiMMsAqKJLlcBfLAKxw-wv5RQSF4rueBNuxGyX0vkdLguIXydVxFLMVZgq89y4sP1w1evvHp0eDShFeF4cJR8Uv58W/s320/IMG_4132.jpg" style="margin-left: auto; margin-right: auto;" /> </td><td style="text-align: center;"><br />
</td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>White Queen</i><span style="font-size: small;"> </span><br />
<span style="font-size: small;"> </span><br />
<div style="text-align: left;"><span style="font-size: small;">So delicious! Firm, but fairly seedy. Fruity, a nice touch of citrus, and really tasty.</span></div></td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN_hzNiJD2raJ4s0xwU_QZFnPkx9xLDf2RnwwFyk7A8Wba-eNm2A-6YoDBzJYClMyopywFZYNYXHw0mpLMYJ2habiCSXTibi8pzbsQ0eoTdop84NruQho0nV967HMuk9QnSbOZ4Ke_3jYl/s320/IMG_4130.jpg" style="margin-left: auto; margin-right: auto;" /> </td><td style="text-align: center;"><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Galo de Table</i><br />
<br />
<div style="text-align: left;"><span style="font-size: small;">Yummy cherry. A multi-colored variety. They are ready to eat when they are yellow (firm and tangy), great at orange (sweet with good bite), and at orangey-red (very sweet and very juicy).</span></div></td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe8nw3MtGD7gDo0hs3NU9CyUtFcCLe5vbHpIVUz71n8Fe_tdI68cTPwImQ4CxFZvF0yQ8Fjx9K9V80uZxXusSKibP4jcJInpEaFRCJu-ejiKh_iMkXEifw1TC4BRCdBBvAnhqHiOeCRS4X/s320/IMG_4128.jpg" style="margin-left: auto; margin-right: auto;" /> </td><td style="text-align: center;"><br />
</td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Emerald Green</i><br />
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<div style="text-align: left;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">This has been our most prolific thus far. Really tasty and really large. Sweet, but still nice and tangy. The catalog mentions that they grow with ease and with relatively little heat - which has been true for us.</span></span></div></td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBr_vJXa0rDeG6LgO2sYttms421aUjij9k6-sozKkBVZvjibf5qJTv6hTMGnC6whPmekf0Q2XCfpG1pfosEA171rkgztgK5F4ZqU4NUwhLwFQ_IpkLuZ9CyWXwL7hXwmd863G59BuF7FZH/s320/IMG_4125.jpg" style="margin-left: auto; margin-right: auto;" /> </td><td style="text-align: center;"><br />
</td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Black Cherries</i><br />
<br />
<div style="text-align: left;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">So pretty and dusky colored. Big producer with firm, rich-flavored fruit. And delicious oven-dried.</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> (Thanks for the inspiration Livi and Steve!)</span></span></div></td></tr>
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<tr style="font-family: Arial,Helvetica,sans-serif;"><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxfiUBwuajmsGm1lNwWwztVGb-nh2If3zKD-C3XraQCI36xKQNPmB-MRIgzYn3uyrMYT0VAY5UozRsLdfeASP0IpO-0sdUNWVG5Z9iK7F0cfuOCxvwuU0mImNWRgiV-pEiP4HWlhVxSihk/s320/IMG_4127.jpg" style="margin-left: auto; margin-right: auto;" /> </td><td style="text-align: center;"><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Arial,Helvetica,sans-serif;">Amish Paste</span></i></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">I waited several years to finally get this variety. I'd looked for seedlings at local nurseries and online, but they were always unavailable - at least when I was looking. Part of settling on seed this year was the impetus to finally have some Amish pastes. Totally worth it! Not a great looking specimen, and not a great eating variety, but when it comes to making sauce this is holding up to the hype. Big tomatoes, almost no seeds, great consistency and amazing, zingy flavo</span>r.</span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> </span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Of the nine different tomatoes that I planted, we are still waiting on two of them - they have plenty of fruit, but it's all still green. Our giant <a href="http://ranchogarbanzo.blogspot.com/2010/08/tomato.html">German Red Strawberry</a> was the first to ripen, but after that one ready fruit, the rest have stayed green. Pink Ponderosa is also slow going. All of the seeds came from <a href="http://rareseeds.com/">Baker Creek Heirloom Seeds</a> - which is one of the most fun, inviting, inspiring seed catalogs to peruse. I definitely recommend indulging in a paper copy.</span></span></div>Rachel Vourlashttp://www.blogger.com/profile/14657283065073685639noreply@blogger.com1tag:blogger.com,1999:blog-5656453472484194840.post-85079098065298204342010-09-22T15:56:00.000-07:002010-10-11T09:40:23.912-07:00Lawn Part 1<div style="font-family: "Trebuchet MS",sans-serif;">I have been making steady progress over the last few weeks on getting our lawn in. This marks one of the last remaining big projects for the back yard. We had planned for a lawn area when we first started laying out our backyard a number of years ago. Over the last few years, I have researched different grass varieties and began to think that it wasn't such a good idea given our water shortages in Los Angeles. Yet, at the same time, we both love a good lawn game with friends and we love entertaining. About 6 months ago, I found a grass that had a lot of promise. Called <a href="http://ccuh.ucdavis.edu/projects/uc-verde-buffalograss/uc-verde-buffalograss">UC Verde</a>, it is a buffalo grass developed by UC Davis specifically for Southern California and arid regions. It requires a quarter of the water that typical grasses require, and it needs little or no mowing. Some people have not mowed their lawn in 2 years.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">After reading a few blogs about people's experiences installing this grass variety, we decided to go ahead. One thing though, the grass is only available in plugs. When I first researched pricing in the Spring, there were only a couple of sources to purchase through, now the sources have multiplied and it appears you can even order it through Armstrong. I ordered mine through <a href="http://www.florasourceltd.com/Home.html">Florasource</a>. Using their recommendations, I determined that about 800 sf of lawn and plugs spaced at 15" intervals would yield roughly 500 plugs. Four 128 plug trays are arriving tomorrow.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrPL27jHcUE039XCKgtYUz7-mytx7zC4V7FSmV4Hu9h358gMZppjOtqxk5OvFjkhNBdMW8iCzpyQeH4lveSQCQRH1q-6rGTht4lrQ7f5Kl21c9DFfau-IEGTBqaTDhGg-bVH1J-RYx34y9/s1600/IMG_4178.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrPL27jHcUE039XCKgtYUz7-mytx7zC4V7FSmV4Hu9h358gMZppjOtqxk5OvFjkhNBdMW8iCzpyQeH4lveSQCQRH1q-6rGTht4lrQ7f5Kl21c9DFfau-IEGTBqaTDhGg-bVH1J-RYx34y9/s320/IMG_4178.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;">For the installation, I first laid out the sprinkler system: 3/4" sprinkler valve, 3/4" lines, and 6 pop-ups. For the nozzles, I am using these <a href="http://www.rainbird.com/homeowner/products/sprays/RNnozzles.htm">Rainbird brand high efficiency rotary nozzles</a>. They put out less water per hour, this reduces runoff, allowing the water to soak in properly. They are also elgible for rebates from the state (25 head min.) and are readily available from Home Depot or your local sprinkler supply house. I use <a href="http://jhmsupply.com/">J. Harold Mitchell</a> in Pasadena. They are not the cheapest, but they will answer all your sprinkler related questions as well as having lots of hard to find parts. I have used them extensively for our drip system in our vegetable garden.<br />
<br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhMzXaKjagYny8lfgLxU54RaGXXptVZXMQRmGt1EU9rmVJLltWhOZ95OEONesF2D_Prb-mZ4PM5M6QVI__c3JvsozBRXyJ0HYkNvx31hJ8vKn7W2WqdPVMeEr0ryO-NhxAmwd-k5WQ66F/s1600/IMG_4175.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhMzXaKjagYny8lfgLxU54RaGXXptVZXMQRmGt1EU9rmVJLltWhOZ95OEONesF2D_Prb-mZ4PM5M6QVI__c3JvsozBRXyJ0HYkNvx31hJ8vKn7W2WqdPVMeEr0ryO-NhxAmwd-k5WQ66F/s320/IMG_4175.jpg" /></a></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><i><span style="font-size: xx-small;">Valves for the lower half of our yard. The lawn sprinkler valve has the</span></i><br />
<i><span style="font-size: xx-small;">3/4" pvc running down. </span></i></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
Trenching was the hardest part but a pick axe, trench shovel and full day's work will do. Next, I layed the pipe in the trenches and glued it up. This is a pretty easy process. Cut with the PVC cutter, coat the pipe and fitting with glue, hold together until set.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;">For the pop-up bodies, I am using a <a href="http://www.rainbird.com/homeowner/products/sprays/1800.htm">12" Rainbird 1800 series pop-up</a>. I decided not to use the cheaper 6" since I thought if I allowed the grass to grow out I may have problems with it the heads adequately clearing the grass. The pop-up and nozzle assembly is connected to the water line with a swing joint giving lots of flexibilty in adjusting the head as well as raising or lowering the height if need be.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7u02KjBf5xkVfm61yTyE8Bprp6nupVkXgEjQYlh_l7-QwPdXql2fmdHsTSZokMdNanSjDHO5TWpH6bGSOrF5h82uyNXk1GtoOYkTyX6hSZ0sn2vWdil-rzK16-v8Sbyonsk_hpM5zH16/s1600/IMG_4176.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7u02KjBf5xkVfm61yTyE8Bprp6nupVkXgEjQYlh_l7-QwPdXql2fmdHsTSZokMdNanSjDHO5TWpH6bGSOrF5h82uyNXk1GtoOYkTyX6hSZ0sn2vWdil-rzK16-v8Sbyonsk_hpM5zH16/s320/IMG_4176.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><i><span style="font-size: xx-small;">Spinkler assembly: the 12" pop-up body is attach to 2 swing joints, then a</span></i></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><i><span style="font-size: xx-small;">1/2' by 12" pipe, then 1 additional swing joint that is attatched to a threaded</span></i></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><i><span style="font-size: xx-small;">3/4" 'T'.</span></i></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;">After all piping and sprinklers are glued up, I removed the sprinkler heads and turned on the valve to flush the line of any dirt or debris. I let this run for a few minutes before I turned it back off. I screwed the heads on and turned the valve on again to check for orientation and spray radius. At this point I just needed to make my final adjustments and fine tune the spray distance with the adjustable screw on top of the nozzle.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">The sprinklers installation is complete. Next up, Part Two: tilling, leveling, and planting. </div>Jeremy Schachthttp://www.blogger.com/profile/03479580463093999887noreply@blogger.com0tag:blogger.com,1999:blog-5656453472484194840.post-86277894639788759742010-08-10T09:33:00.000-07:002010-09-29T17:36:23.573-07:00Tomato!<div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJcEom-TXH8pRiMV7ffZNi1inPQz1_n7ojrlcV3rBetZOohflAyfxc893HMrnExCxD9D7FdvG_LBCPhKVc0NND1HH9JKBV8dOimF3Bz33RifvYJnHAXsVqv-X9iAisA4kJJ6RbPYUVrkQ/s1600/10_0805+031copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJcEom-TXH8pRiMV7ffZNi1inPQz1_n7ojrlcV3rBetZOohflAyfxc893HMrnExCxD9D7FdvG_LBCPhKVc0NND1HH9JKBV8dOimF3Bz33RifvYJnHAXsVqv-X9iAisA4kJJ6RbPYUVrkQ/s320/10_0805+031copy.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: xx-small;">German Red Strawberry. Seeds from <a href="http://rareseeds.com/">Baker Creek</a></span><span style="font-size: xx-small;">.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
First one! WOW.</div>Jeremy Schachthttp://www.blogger.com/profile/03479580463093999887noreply@blogger.com0tag:blogger.com,1999:blog-5656453472484194840.post-61193022500281986712010-08-06T21:16:00.000-07:002010-10-11T09:40:55.972-07:00Main Sewer Line Replacement Part 2<div style="font-family: "Trebuchet MS",sans-serif;">Last Sunday, I finished replacing the main sewer line. First, I removed the <a href="http://ranchogarbanzo.blogspot.com/2010/07/main-sewer-line-replacement.html">temporary fix</a> and demo-ed the rest of the clay pipe.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4jLS5DWDg7WxT7DD3cW_c3NAPi5giv2Dx5o-fIBQu1RfzOuQ4hiVPHe3ynq3V7VE93WKyk9gpQyidnTAf-JBzRdxW-3QvUoRuzYL4LK8K5W0RgxaK5xXLukbmT4KwBbokZ3OkmjD3En_/s1600/10_0805+016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4jLS5DWDg7WxT7DD3cW_c3NAPi5giv2Dx5o-fIBQu1RfzOuQ4hiVPHe3ynq3V7VE93WKyk9gpQyidnTAf-JBzRdxW-3QvUoRuzYL4LK8K5W0RgxaK5xXLukbmT4KwBbokZ3OkmjD3En_/s320/10_0805+016.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Next, I cut out the cast-iron segment back to about its midpoint under the house. The cast-iron is a bit tough to cut through but can be done with a good carbide blade and a little patience. I then connected the old 3" cast-iron pipe to the new 3" ABS pipe with a Fernco coupler and extended this out through the hole in the foundation. Here I added a 3" to 4" ABS coupler and added a new clean-out all glued together with ABS glue.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKToPfNIAa3cEXHzXu6vg96JzImYyr3u8ImFXraij4Et6vuQ14ZsM7dM3_5pSHVHmUVaem-FmUggCo9tUvCcAIvtWkHFpJw08XE9M0pzxzSSVStdzpeibGTfC9zVBXwmaa8XSfVoYCseq-/s1600/10_0805+018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKToPfNIAa3cEXHzXu6vg96JzImYyr3u8ImFXraij4Et6vuQ14ZsM7dM3_5pSHVHmUVaem-FmUggCo9tUvCcAIvtWkHFpJw08XE9M0pzxzSSVStdzpeibGTfC9zVBXwmaa8XSfVoYCseq-/s320/10_0805+018.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><i><span style="font-size: xx-small;">The new clean-out. There will be a short length of pipe as well as a cap added.</span></i></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">The rest was easy: I ran the rest of the pipe and re-connected at the street with a 4" coupler.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXGFSeNMFu7lXl-tJHODyddT1Jl5zV2fTOHFyxlmPYdNhJ2ZnLur-vJ9BI3T0L-B8x5Vwmgi2kI0xHJq2gRFr84I-GT3SRwd88qLtUoSwYATAuyFbga7QyEkxRSw4arvJYVa72NDaorsPz/s1600/10_0805+019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXGFSeNMFu7lXl-tJHODyddT1Jl5zV2fTOHFyxlmPYdNhJ2ZnLur-vJ9BI3T0L-B8x5Vwmgi2kI0xHJq2gRFr84I-GT3SRwd88qLtUoSwYATAuyFbga7QyEkxRSw4arvJYVa72NDaorsPz/s320/10_0805+019.jpg" /></a></div><div style="text-align: center;"><i> <span style="font-size: xx-small;">This was the easy part.</span></i><br />
<br />
</div><div style="text-align: center;"></div>I did buy a torque wrench on ebay to set the proper tension of the Fernco couplers. These are made to be cinched to 6olbs. I have guessed in the past but since these will be underground (and hopefully trouble free) for a long time, I thought it best to do it right.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHigeVvhg5kdhdl_E6EsjCoy73ZxPrQutlcSHfsh0ZezUK-BUsUjlzfdJCeD-g0M8F8qadGBKrSh-VHGs3-JXRbGa7fRu0m760sNsWQQuddCf_ti-tLOUGiozYT6BlgTrP2ayBBjvvFYe3/s1600/10_0805+023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHigeVvhg5kdhdl_E6EsjCoy73ZxPrQutlcSHfsh0ZezUK-BUsUjlzfdJCeD-g0M8F8qadGBKrSh-VHGs3-JXRbGa7fRu0m760sNsWQQuddCf_ti-tLOUGiozYT6BlgTrP2ayBBjvvFYe3/s320/10_0805+023.jpg" /></a></div><div style="text-align: center;"><i><span style="font-size: xx-small;">All connected and ready to go. Just need to fill in the trenches.</span></i></div></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div>Jeremy Schachthttp://www.blogger.com/profile/03479580463093999887noreply@blogger.com0tag:blogger.com,1999:blog-5656453472484194840.post-29162719678562834682010-07-24T13:16:00.000-07:002010-07-25T11:21:06.073-07:00Main Sewer Line Replacement<div style="font-family: "Trebuchet MS",sans-serif;">About a year ago, our sewer backed up. Needless to say, it was a mess and at after-hours roto-router pricing, costly to deal with. We have a cleanout under the house for this sort of situation, but it being the old style cast iron, was rusted closed. The plumber had to go through a waste stack in the roof.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I watched the plumber work and thought if it ever backed up again, I would do it myself at reduced cost. I went under the house, reamed out the lead solder that held the cleanout plug and put in a rubber gasket - something that I could easily remove if need be in the future. About six months after the original cleanout, our sewer was backing up again and so I went to Home Depot and rented a roto-router. The process was quite simple, but back breaking, dirty work since the Home Depot routers while electric, do not have a self feeder mechanism. My sewer backed up 2 more times in the following six months, so I decided the best bet was to open up the main sewer line and take a look.<br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">What I discovered was that our sewer in the front yard was a clay design: composed of 4' sections with a hub and bell style connection, concreted together. While there were fine roots attached to the hubs, the weak points, the main culprit was a 1" break where the sewer line started to drop down the hill in our front yard.<br />
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<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9mkhSvtv36kyHXOkWHkfP7osbQxLa2sZVCZ6Bsi8JKB8JjQR_MuWhZHdcPFxpTrMLlOr_nvTe3fghZqU7kdoISS9IVPDnPyZs53IX56MkdMlHSrYEw0eDBbYtF065pdt1z4IeFRrxCYY/s1600/IMG_3602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9mkhSvtv36kyHXOkWHkfP7osbQxLa2sZVCZ6Bsi8JKB8JjQR_MuWhZHdcPFxpTrMLlOr_nvTe3fghZqU7kdoISS9IVPDnPyZs53IX56MkdMlHSrYEw0eDBbYtF065pdt1z4IeFRrxCYY/s320/IMG_3602.jpg" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;"><i>Trenched and ready to go. The narrow pipe in front is the</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: xx-small;"><i>1" copper main water line. The 1" break in the clay sewer is in the</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: xx-small;"><i>middle of the photograph.</i></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuIW_Gez2Xg-XFiut3Q3LKECIa4zsqnJtyNVGvG8QIqVK2cNhYhrEXKghQxFZR1gyRgBk7Csd-wJAvWwPHn4pt6Mb9EWufQdpMvQz5D3-eQXzCMEX_St7wCXAaf1DV7zRRxQd_p_f4jr5Q/s1600/IMG_3597.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuIW_Gez2Xg-XFiut3Q3LKECIa4zsqnJtyNVGvG8QIqVK2cNhYhrEXKghQxFZR1gyRgBk7Csd-wJAvWwPHn4pt6Mb9EWufQdpMvQz5D3-eQXzCMEX_St7wCXAaf1DV7zRRxQd_p_f4jr5Q/s320/IMG_3597.jpg" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;"><i> Here is a close up of the 1" crack just below the hub. I cleared away the</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: xx-small;"><i>roots to investigate. </i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><br />
I ran down to Home Depot to gather all the supplies I needed:</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><ul style="font-family: "Trebuchet MS",sans-serif;"><li> 1 - 8' length of 4" ABS pipe</li>
<li> 1 - 4" Fernco Flexible Coupling (both sides equal size for the ABS to cast-iron street connection)</li>
<li>1 - 4" Fernco Flexible Coupling (one side larger than the other to connect the 4" clay to the 4" ABS)</li>
<li> 1 - 4" 1/8 bend elbow</li>
</ul><div style="font-family: "Trebuchet MS",sans-serif;">The following I already had:</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><ul><li style="font-family: "Trebuchet MS",sans-serif;">sawsall with carbide tipped blade (these will cut through cast-iron and clay)</li>
<li style="font-family: "Trebuchet MS",sans-serif;">hammer</li>
<li style="font-family: "Trebuchet MS",sans-serif;">ratchet set (to tighten the hubs)</li>
</ul><div style="font-family: "Trebuchet MS",sans-serif;">The first step was to break the clay out with a hammer. I broke up to the point above the crack where roots where infiltrating. Next, I removed all the broken pipe down to the point where the clay pipe connected to the cast-iron street connection at the sidewalk. The clay was originally connected to the cast-iron with a rubber coupling. I removed this and stuffed the cast-iron end with a towel to prevent dirt and soil from clogging while I worked.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxK65ErWY95aYMH2o38lvqVNTHMr13LqEWJoysElEXvUlvM7Vlp4KpKfV595bpc0vLaf3HWsDT5IUEn6siZsMkVpIJpWIXe0PAXeuW4fpb5fbHEraGiVj0KowNmib30hMs5D5-KfmMvEI/s1600/IMG_3604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxK65ErWY95aYMH2o38lvqVNTHMr13LqEWJoysElEXvUlvM7Vlp4KpKfV595bpc0vLaf3HWsDT5IUEn6siZsMkVpIJpWIXe0PAXeuW4fpb5fbHEraGiVj0KowNmib30hMs5D5-KfmMvEI/s320/IMG_3604.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: xx-small;"><i>The root mass inside the broken clay pipes.</i></span><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Next, I used my sawsall to cut a straight, clean cut on the existing clay sewer. There were too many roots, so I cut again above the next clay hub.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsQzQg8pLEeq70MIGgV8cooSlmQzT3CN-f-wwupIqBV4vPDLmSSOFOzD1kZ2yb1BmsiOWXXV0XS8RPP0LP6h-WJ_8p_p9bFzH5ClkjKmGxLepqE9I_WH3xI0Sy1fI5k6GmzKhZvvFMevQA/s1600/IMG_3608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsQzQg8pLEeq70MIGgV8cooSlmQzT3CN-f-wwupIqBV4vPDLmSSOFOzD1kZ2yb1BmsiOWXXV0XS8RPP0LP6h-WJ_8p_p9bFzH5ClkjKmGxLepqE9I_WH3xI0Sy1fI5k6GmzKhZvvFMevQA/s320/IMG_3608.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: xx-small;"><i>Sawsall with carbide blade.</i></span></div><div style="font-family: "Trebuchet MS",sans-serif;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhtLprdALfz5UsvlLluuBsN2J13YIBB-1CwSorahDbYXnjS-aUaSDSwyYRyEIvWlumUvfx-RPa7zLXdEd-zIOiWVYRcqm9Q6HPAcXMM61ZZgo530IRyx5uTgWt8CCJsNculifd-UQ5_ikv/s1600/IMG_3606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhtLprdALfz5UsvlLluuBsN2J13YIBB-1CwSorahDbYXnjS-aUaSDSwyYRyEIvWlumUvfx-RPa7zLXdEd-zIOiWVYRcqm9Q6HPAcXMM61ZZgo530IRyx5uTgWt8CCJsNculifd-UQ5_ikv/s320/IMG_3606.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: xx-small;"><i>After cutting the clay pipe with the sawsall.</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: xx-small;"><i>The root mass can be seen. I ended up cutting above the next hub.</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">All that was left to do was to tie in the new pipe. I first cut two pieces of ABS to the proper length. Next, I tied in one piece to the clay with the Fernco rubber coupling. Then, I added the elbow and the second piece to the elbow. Finally, I connected the ABS to the street with the second Fernco rubber coupling. Since this was a temporary fix, I did not glue the elbow. To ensure that everything was leak tight, I took my hose and ran water at the cleanout and checked for leaks (in the process of digging out the line, I discovered a buried clean-out where the sewer came out from under the house) </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiln1Z3L-M0gQEthtDZYuHh4TUJi9qSrLJd_LlEWtl_iYsN2WkdCsbYN5RgUfLoG3Yle6Ui8zU8sf8pyYBBAevkTZTTgQCS2Qo3kCwPgziw5rCV-6SFboQnxS3Fy9bUbUkfPY9-855bGKsX/s1600/IMG_3611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiln1Z3L-M0gQEthtDZYuHh4TUJi9qSrLJd_LlEWtl_iYsN2WkdCsbYN5RgUfLoG3Yle6Ui8zU8sf8pyYBBAevkTZTTgQCS2Qo3kCwPgziw5rCV-6SFboQnxS3Fy9bUbUkfPY9-855bGKsX/s320/IMG_3611.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: xx-small;"><i>The roots are on the left. Once the pipe was broken</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: xx-small;"><i>they came out in one mass.</i></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYLItE28c5H6NXQBGn82OWFuh6TCNBhdDwPsjqop39yKr2maM58AgkFADaJQPxSyKBY_tyBz3ZO9LdgB4gNkDVtMyX1rYQdK1snTW7Ksplw-J04RXfWL_369HWCCaQO5gxAZsOauBh7JL6/s1600/IMG_3612.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYLItE28c5H6NXQBGn82OWFuh6TCNBhdDwPsjqop39yKr2maM58AgkFADaJQPxSyKBY_tyBz3ZO9LdgB4gNkDVtMyX1rYQdK1snTW7Ksplw-J04RXfWL_369HWCCaQO5gxAZsOauBh7JL6/s320/IMG_3612.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i><span style="font-size: xx-small;">New connection, tested and with some wood stakes to stabilize.</span></i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><i><span style="font-size: xx-small;">The copper line above the pipe is the 1" main water service to the house.</span></i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: x-small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;">The process was surprisingly easier that I expected and orders of magnitude cheaper than hiring a plumber. Within the next week or so, I hope to rip out all the rest of the clay sewer pipe and permanently tie in the brand new sewer line.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
For Fernco couplings see <a href="http://www.fernco.com/plumbing/flexible-couplings/stock-couplings">here</a>. If you live in the area, for additional plumbing supplies, help and advice, I would highly recommend <a href="http://maps.google.com/maps/place?cid=5428096924228144310&q=Red+Supply+rosemead&cd=1&ei=zEVLTObNDaXqtgPQ1piOAQ&sig2=vY_M6DZ00jpCN43jlcByLA&sll=34.140518,-118.07287&sspn=0.131896,0.006295&hl=&ie=UTF8&ll=34.16267,-118.115044&spn=0,0&z=14">Red Supply</a>. They are only open during the week.</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"></div>Jeremy Schachthttp://www.blogger.com/profile/03479580463093999887noreply@blogger.com8tag:blogger.com,1999:blog-5656453472484194840.post-40645766383886157352010-04-21T13:52:00.000-07:002010-04-22T08:57:06.925-07:00Turnip Pickles<div style="font-family: Arial,Helvetica,sans-serif;">Jamie Oliver is a favorite of mine. I have loved his rough, unfussy style in the kitchen for some time and was so happy when he combined his cooking ethos with product out of his own (outrageous) garden. On "Jamie at Home" each episode is themed around a particular ingredient grown (mainly) on his own property - "tomatoes", "peppers", "eggs" - you get the idea. Last year we started DVRing the series and, though I don't actually know how many episodes there are in all, we now have 22 of them recorded. There is also a <a href="http://www.amazon.com/Jamie-Home-Cook-Your-Good/dp/1401322425/ref=sr_1_1?ie=UTF8&s=books&qid=1266947651&sr=8-1">book</a>. "At Home" has a really messy, get-your-hands-dirty kind of vibe and Jeremy also immediately became a big fan.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">One of our favorite episodes is titled "Pickles" and we have used a sort of all-purpose recipe from it with great results. Over the summer we used it to preserve an abundance of eggplants from the garden. Unsure how they would turn out or what we might use them for, it turns out that pickled eggplant is both tasty and versatile. It is great used as a spread on the toast of a fried egg sandwich. Adds a kick to turkey sandwiches. It has also starred as an option in one of our Mediterranean mini-feasts with warm flat bread, hummus, olives, feta, etc., In any case, last month I set out to try the recipe on this season's first harvest of turnips. The recipe is meant to be good for use on any vegetable that will stay firm after 2-3 minutes of blanching - mushrooms, zucchini, onions... This is my take on Jamie's suggestion for a flavory, quick pickle:</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaVOBJii7Qs9jYWlZyNXJlqRvbMXKaBJTIraSexcrIpxn1AxlDEmeSvAhYQhAJUSVBoxUl-yCMiw719YAttedc_KaLqMgCJWwb6W5QDoiD2_Ycq7m57ewyXSKkygUjRH2dEY0KzuNJBfvX/s1600/10_0227+090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaVOBJii7Qs9jYWlZyNXJlqRvbMXKaBJTIraSexcrIpxn1AxlDEmeSvAhYQhAJUSVBoxUl-yCMiw719YAttedc_KaLqMgCJWwb6W5QDoiD2_Ycq7m57ewyXSKkygUjRH2dEY0KzuNJBfvX/s320/10_0227+090.jpg" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><div style="text-align: center;"><span style="font-family: Arial; font-size: x-small;">I stuck a bit of beet into the mix as well, for a little shot of color. </span><span style="font-family: Arial; font-weight: bold;"><br />
</span></div><br />
<span style="font-family: Arial; font-weight: bold;">ingredients</span><br />
<ul><li><span style="font-family: Arial;">turnips (in this case), 2 pounds </span>- <span style="font-family: Arial,Helvetica,sans-serif;">cut into sticks about 1/2 inch thick</span></li>
</ul> <u>pickling liquid</u><br />
<ul><li><span style="font-family: Arial;">cider or white vinegar, 4 cups</span></li>
<li><span style="font-family: Arial;">water, 4 cups</span></li>
<li><span style="font-family: Arial;">kosher or sea salt, 2 tablespoons</span></li>
</ul> <u>pickling marinade</u><br />
<ul><li><span style="font-family: Arial;">olive oil, 2 cups</span></li>
<li><span style="font-family: Arial;">garlic, 5 cloves roughly chopped</span></li>
<li><span style="font-family: Arial;">fresh red chili, chopped</span></li>
<li><span style="font-family: Arial;">dried oregano or other favorite herb, 2 tablespoons</span></li>
</ul><ul></ul><span style="font-family: Arial; font-weight: bold;">method</span><br />
<ol><li><span style="font-family: Arial;">H<span style="font-family: Arial,Helvetica,sans-serif;">ave some sterilized jars ready to go.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Bring vinegar, water and salt to a rapid boil in a large pot.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">In a large bowl, add all marinade ingredients and mix/mash together well.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Add turnips to the boiling liquid and cook for about 3 minutes.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Lift the veg out of the liquid with a strainer or slotted spoon and add directly to the bowl of marinade. Toss very well.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Straight away, add the hot turnips to the clean jars, filling to the top and covering with the marinade. Seal the jars tight and let cool.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Store in a cool, dry spot and wait at least two weeks for the flavors to meld before you get eating.</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
</ol><span style="font-family: Arial,Helvetica,sans-serif;">I know that everyone has their own comfort level with canning/preserving techniques. Jamie Oliver just sealed the hot pickle in the jars and left them unprocessed and in the pantry. That's what I did as well, refrigerating only after I opened the jars, with great results. He says that they can be kept that way for up to 3 months. I suppose they could be easily processed in boiling water or just stuck directly into the refrigerator after making them if one had any worries about food safety. Whatever your preference, the recipe is really simple and very tasty. I think I'll try it with some of our fennel next!</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></div>Rachel Vourlashttp://www.blogger.com/profile/14657283065073685639noreply@blogger.com2tag:blogger.com,1999:blog-5656453472484194840.post-59167795599620807902010-04-20T06:03:00.000-07:002010-04-20T08:39:05.783-07:00Mulch!!<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">Last Friday morning (while I was laying poolside in Hawaii) Jeremy accepted an enormous delivery of mulch back at the Rancho. Instead of taking it to the dump, Finch's Tree Service brought a dump truck full of chipped branches and leaves and unloaded it right in front of the house.</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKw0yt_cCChHXvjJGFrJKDRL-ZnkAInoesLUC0EKvp4lUVKwwlL8aI2TR8cPeVj1PBlaKPcmqwnh8664MeXidPSXI6boeN7aYAmR_Dot2_-AnFGEpkZTnDaTIAZ3AHe6y9YGjPBla6umP/s320/mulch2.jpg" /> </div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">As you can see in the picture, my car is parked just feet behind the huge mound and is about half the size of it. Our plan is to lay a thick layer of mulch over as much of the unplanted areas of the backyard as possible - both to (fingers crossed) keep the weeds at bay and add organic material to the dusty, clay soil. </div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"> </div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtGQJ3CDJGVvqveyho4I46IeYUJCeqstH5lzPixZt4PoypkqaqXGD0-gYG0FUcNhijycYn33a9Cg1VFZfgCB10KlQpu7bxOECGDV86R6RChVhfkkHXiYS_4Q3_Yj5P_1wN7HNaOYwGv-H3/s1600/mulch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtGQJ3CDJGVvqveyho4I46IeYUJCeqstH5lzPixZt4PoypkqaqXGD0-gYG0FUcNhijycYn33a9Cg1VFZfgCB10KlQpu7bxOECGDV86R6RChVhfkkHXiYS_4Q3_Yj5P_1wN7HNaOYwGv-H3/s320/mulch.jpg" /></a></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">Jeremy made amazing progress on the pile over the weekend. And, with a few loads between the two of us after work last night, the monster in the driveway is now about 1/3 of its original size. After we finish getting it moved entirely we'll post pics of how it's really helped transform the weedy spring yard!</div>Rachel Vourlashttp://www.blogger.com/profile/14657283065073685639noreply@blogger.com3tag:blogger.com,1999:blog-5656453472484194840.post-41330773993555495992010-03-22T08:28:00.000-07:002010-03-22T08:28:57.847-07:00Garden Salad<div style="font-family: Arial,Helvetica,sans-serif;">The first of the fennel came ready this week. The bulbs are still really small, but the color and the soft, wispy greens are truly beautiful. I went out into the garden to harvest cauliflower for my Auntie Hannah's pasta, and was inspired to make a small salad to go with the meal. I plucked up one of the larger fennel bulbs, snipped a bunch of new growth from one of the parsley plants, and picked a few bright nasturtium flowers. Just a few things I passed in the patch that jumped out at me in the moment. </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB0RqsQD7MXYglfoKZVC35kBTcntY5IcyXPpNVgATcN2HbnQ5LEPVnmI5ZTo9A_rugySME85PYPdfKGuLLOWDRhLemDnXA-yFD8Q-Ye5RIOLVqHUHcot52hRAF29m4baua3YP-SA0smPv1/s1600-h/10_0227+043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB0RqsQD7MXYglfoKZVC35kBTcntY5IcyXPpNVgATcN2HbnQ5LEPVnmI5ZTo9A_rugySME85PYPdfKGuLLOWDRhLemDnXA-yFD8Q-Ye5RIOLVqHUHcot52hRAF29m4baua3YP-SA0smPv1/s320/10_0227+043.jpg" /></a> </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Onto a dinner plate, I used my japanese ceramic slicer to thinly shave the fennel. On top of the fennel, I layered the roughly chopped parsley and torn flower petals. I sprinkled it with sea salt and fresh pepper, our "good" olive oil, and a healthy squeeze of lemon. Done.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju8lIT2nauXuBbnXqJZFfjRANtLdICg_H1Btf-qLb8DzYfUAkKR3mqXWWQCsv88w-ow-5CONBvhli5qyTNoZ55OR6EXapxyvqBoWTC7lSfnZZsqy3ZqcaWwTmFYHJIPuuNjq2CgbLtRkUj/s1600-h/10_0227+047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju8lIT2nauXuBbnXqJZFfjRANtLdICg_H1Btf-qLb8DzYfUAkKR3mqXWWQCsv88w-ow-5CONBvhli5qyTNoZ55OR6EXapxyvqBoWTC7lSfnZZsqy3ZqcaWwTmFYHJIPuuNjq2CgbLtRkUj/s320/10_0227+047.jpg" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"></div><div style="font-family: Arial,Helvetica,sans-serif;">The quick bit of inspiration from the garden was fresh, crispy, cool, and a fun combo of flavors. It went well with the savory pasta and, as Jeremy was quick to comment, was super pretty! </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvsBQBWEQizU9cmKahYM47at8HJPyE_Px_FiC3dqdLIcFvYnj8r6QLFbupff-KzOyy_oMg2m2IJYGM-mbjHitfGKtLqhvQTdyyc-ubGCG4tFwMwY84cMKuRUxkpo_2Gq7RoLTg5q888Go/s1600-h/10_0227+049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvsBQBWEQizU9cmKahYM47at8HJPyE_Px_FiC3dqdLIcFvYnj8r6QLFbupff-KzOyy_oMg2m2IJYGM-mbjHitfGKtLqhvQTdyyc-ubGCG4tFwMwY84cMKuRUxkpo_2Gq7RoLTg5q888Go/s320/10_0227+049.jpg" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"> </div><div style="font-family: Arial,Helvetica,sans-serif;">So definitely not so much a "garden salad" garden salad. More just a salad from our garden.</div>Rachel Vourlashttp://www.blogger.com/profile/14657283065073685639noreply@blogger.com0tag:blogger.com,1999:blog-5656453472484194840.post-61848797877087083792010-03-19T08:28:00.000-07:002010-03-22T12:30:10.124-07:00Cauliflower Pasta from the Rancho<div style="font-family: Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_cpq05X238xIaswTeuFR1SsEF64pwSZ_zV54LhX2L3FEgwK1OpaNW1MYlq8Liq9QDRik7h6s3kRy-_uApX72QnMvtHyRP1RYGS6LAOUHU8oOn-LLLC8OqDJ0rKjj5fEOfReSFTxJsRr1O/s1600-h/10_0227+113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_cpq05X238xIaswTeuFR1SsEF64pwSZ_zV54LhX2L3FEgwK1OpaNW1MYlq8Liq9QDRik7h6s3kRy-_uApX72QnMvtHyRP1RYGS6LAOUHU8oOn-LLLC8OqDJ0rKjj5fEOfReSFTxJsRr1O/s320/10_0227+113.jpg" /></a></div><br />
Several years ago my mom described to me, in great detail, a meal that she had eaten at my aunt and uncle's house. A simple pasta dish, but one that she had found so surprising and delicious that she couldn't stop talking about it. My Aunt Hannah had cooked down loads of onions on the stove top until they were soft and sweet, and then added very roughly chopped cauliflower. After the the veg had cooked awhile, she seasoned it with salt and crushed red pepper, mixed it with penne pasta, and topped it with grated pecorino romano cheese. It sounded fine, I thought, but not necessarily warranting this extent of my mom's praise. I decided I would have to make it myself to see what the fuss was all about. My mom couldn't have been more right. The dish was simple, with few ingredients, but highly delicious. Not overly rich like macaroni and cheese or alfredo sauce, but creamy and flavorful, and really satisfying. It quickly became a favorite. It also set cauliflower as an absolute given in our garden. Despite attracting colonies of dusky, gray aphids to our vegetable beds, I have increased the number of seeds sown each year. Last night, in celebration of getting to spend more time in the garden after work now with day light savings, I harvested our first two heads of the season and made my aunt's delicious dish.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Ultimately, I found out that my aunt had adapted it after seeing Mario Batali prepare it - on television I think. Following is my interpretation of hers. </div><br />
<span style="font-family: Arial; font-weight: bold;">Auntie Hannah's Cauliflower Pasta</span><br />
<br />
<span style="font-family: Arial; font-weight: bold;">ingredients</span> <br />
<ul><li><span style="font-family: Arial;">red onions, 4 large</span> - <span style="font-family: Arial,Helvetica,sans-serif;">cut into 1/8 inch half moons</span><br />
</li>
<li><span style="font-family: Arial;">cauliflower, 2 large head - cut roughly into large chunks</span><br />
</li>
<li><span style="font-family: Arial;">flat leaf parsley, 1/2 cup or more - chopped</span><br />
</li>
<li><span style="font-family: Arial;">zest of 1 lemon - I like long strips, but grated could work, too</span><br />
</li>
<li><span style="font-family: Arial;">crushed red pepper flakes - I like quite a lot, but to your own taste</span><br />
</li>
<li><span style="font-family: Arial;">salt</span><br />
</li>
<li><span style="font-family: Arial;">good olive oil</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Pecorino Romano, or other salty, hard cheese -1 cup grated</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Penne or fusilli, 1 bag</span><br />
</li>
</ul><span style="font-family: Arial; font-weight: bold;">method<br />
<br />
</span><span style="font-family: Arial;">1. Heat a tablespoon or so of oil</span> <span style="font-family: Arial,Helvetica,sans-serif;">in a large pot or dutch oven over medium heat.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2. Add onions. Sprinkle on a couple hearty pinches of salt to get them going</span>.<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> (It seems like way too much, but they will cook down significantly.)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3. Cook 20-25 minutes, stirring occasionally, until the onions are soft and beginning to color. </span><br />
<div style="font-family: Arial,Helvetica,sans-serif;">4. Add cauliflower. Stir to combine. Continue cooking until cauliflower softens to desired bite. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbd0sQMbKsb6EN4r6SrfdgoZR1hibQLtHtnNH3ZW1gzVnNUoGeIoB4J03mfUVwN8Ow6F-ZLAnlca5S99euyW_YRorVc27R6C81QhWy8bw_LNKuUJIZvXD1FA1KqysdKLtniDCNVBg_HJ7-/s1600-h/10_0227+038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbd0sQMbKsb6EN4r6SrfdgoZR1hibQLtHtnNH3ZW1gzVnNUoGeIoB4J03mfUVwN8Ow6F-ZLAnlca5S99euyW_YRorVc27R6C81QhWy8bw_LNKuUJIZvXD1FA1KqysdKLtniDCNVBg_HJ7-/s320/10_0227+038.jpg" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>note</b>: The softer it is, the creamier/saucier the dish turns out. We like some whole pieces of cauliflower left. I usually cook it at this phase for 20-25 minutes. The smaller pieces break down, with the larger pieces staying whole and more firm.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">5. While cauliflower is cooking, heat salted water and cook pasta until al dente. Drain, reserving some pasta water.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-uwGlB3gPqf6vPqo8iVDZESh42lbgsRr8J-7-89_X-ZinAPioSRYmpeBxkweiiLA48JrTWOew2ypPztCpzEDeWAMmzlo2gXGNJIz8myaP9k5NER5j282J62ATj1HDIJK9LfPeUu-FutyC/s1600-h/10_0227+040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-uwGlB3gPqf6vPqo8iVDZESh42lbgsRr8J-7-89_X-ZinAPioSRYmpeBxkweiiLA48JrTWOew2ypPztCpzEDeWAMmzlo2gXGNJIz8myaP9k5NER5j282J62ATj1HDIJK9LfPeUu-FutyC/s320/10_0227+040.jpg" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">6. When cauliflower is softened, add pepper flakes, zest, and parsley. Stirring gently to combine. Taste for seasoning, adding salt if needed.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">7. Add pasta. Add in stages, until you have the ratio of veg to pasta that you prefer. (I don't usually use quite all of the pasta.) Gently combine.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">8. Add cheese. Combine. Use reserved pasta water if you need to loosen the dish to desired consistency.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">9. Serve.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT9gKOXQT6OLrM8f84yEuZMRAIPjhnjv7VypCtCpjNQ7B2W2a1Lvei5Npg_VIeGOX2-x-heHEphCAbBgXYbShlc7axd5Fwga3wD2lLxkwpugTqHHM6Yx6F_e3ZCJOlQvG432zyRb17lb3E/s1600-h/10_0227+052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT9gKOXQT6OLrM8f84yEuZMRAIPjhnjv7VypCtCpjNQ7B2W2a1Lvei5Npg_VIeGOX2-x-heHEphCAbBgXYbShlc7axd5Fwga3wD2lLxkwpugTqHHM6Yx6F_e3ZCJOlQvG432zyRb17lb3E/s320/10_0227+052.jpg" /></a></div><ol><span style="font-family: Arial;"></span></ol>Rachel Vourlashttp://www.blogger.com/profile/14657283065073685639noreply@blogger.com1tag:blogger.com,1999:blog-5656453472484194840.post-74930535386500704982010-03-11T14:56:00.000-08:002010-03-11T15:02:50.932-08:00Yard Projects<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFtEFhqmNOJtCL9mg1xvPMxD7v3SqYFhit5Mo7w2atz-Kx8wFCwP6-mHz7DfICCQZNl0BXjxdQxiHJKWNFav_SdjUf0BlEHak-Zjo3A1WIOhO1dYx6BdeoScz-wwgJMW3KWylDdaC_-OJR/s1600-h/09_0905+051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFtEFhqmNOJtCL9mg1xvPMxD7v3SqYFhit5Mo7w2atz-Kx8wFCwP6-mHz7DfICCQZNl0BXjxdQxiHJKWNFav_SdjUf0BlEHak-Zjo3A1WIOhO1dYx6BdeoScz-wwgJMW3KWylDdaC_-OJR/s320/09_0905+051.jpg" /></a></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><i><span style="font-size: x-small;">middle patio - before</span></i></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">The new goal is to complete all of our yard infrastructure by Summer. A couple of Fridays ago I made significant progress towards this end by completing our middle patio. A month ago I dug down and leveled the patio, hauled the excess dirt to various other areas of the yard and moved 10 or so wheel barrow loads of gravel base. The following weekend I moved the remaining sand as well as the pavers that we had left after finishing our patio. To finish the area off, I leveled the pavers (24"x24" 'Broadway Pavers' from <a href="http://www.bourgetbros.com/">Bourget Brothers</a>) and bought and moved the gravel (14, 100lb bags of 3/4"-1/2" Del Rio gravel from <a href="http://www.throop.com/">Throop</a>).</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-fCyUJpAvdjAgGmOQfn_7TzVJA1JVUDfIoVZmXW_GTX2fqkq60Lq0OAAHkfvTgyHBk0Gh7T0fNGBH4kvrOMF5fk4mv-FTV1MfJeuWNfLe3nPXj6idRWn_hRDJtfgR08xeapn5AiZUJrTR/s1600-h/10_0214+396.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-fCyUJpAvdjAgGmOQfn_7TzVJA1JVUDfIoVZmXW_GTX2fqkq60Lq0OAAHkfvTgyHBk0Gh7T0fNGBH4kvrOMF5fk4mv-FTV1MfJeuWNfLe3nPXj6idRWn_hRDJtfgR08xeapn5AiZUJrTR/s320/10_0214+396.jpg" /></a></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><i><span style="font-size: x-small;">middle patio - gravel base 2/13</span></i></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjGoX-ONDh3QyioURAeXibl8Qt-3_av47I9kjQitb7baRA9JALK7nE8c20fdwhiUr0uq6l1Plrj5Ucy7O8_oF0N0XrFwzL6FdJXlIQi7roKK7D0p7CHIZhr9HMvZ0n76x6LVSunxnYufx/s1600-h/10_0227+100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjGoX-ONDh3QyioURAeXibl8Qt-3_av47I9kjQitb7baRA9JALK7nE8c20fdwhiUr0uq6l1Plrj5Ucy7O8_oF0N0XrFwzL6FdJXlIQi7roKK7D0p7CHIZhr9HMvZ0n76x6LVSunxnYufx/s320/10_0227+100.jpg" /></a></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: x-small;"><i>middle patio - complete (mostly) 2/27</i></span></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"></div><div style="font-family: Arial,Helvetica,sans-serif;"></div><div style="font-family: Arial,Helvetica,sans-serif;">My next step is to finish edging and dressing the top of the vegetable bed broken concrete walls:</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFLTbD5M-HCxVvi1_ceDhZVvMOgHGlYf6TIEgNfPaHDRnPlFZIt2Wnx2XBHBiS9t6XAIhvELV_8sl0oeMzMOAERLzgExq9Njh8jOOHLhmMK_NWQg0WO4j8lugi13i9dJmjT61Jsj4kliJ/s1600-h/10_0227+102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFLTbD5M-HCxVvi1_ceDhZVvMOgHGlYf6TIEgNfPaHDRnPlFZIt2Wnx2XBHBiS9t6XAIhvELV_8sl0oeMzMOAERLzgExq9Njh8jOOHLhmMK_NWQg0WO4j8lugi13i9dJmjT61Jsj4kliJ/s320/10_0227+102.jpg" /></a></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: x-small;"><i>dressing concrete</i></span></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: x-small;"><i><br />
</i></span></div><div style="font-family: Arial,Helvetica,sans-serif;">After that I will finish the planter south of the patio, which includes weeding, drips for the future fruit trees, painting the fence, finishing and setting the electrical pullbox, backfilling and dressing the top of the broken concrete wall. This area will get a nice healthy layer of mulch - one thing I wish I had done comprehensively over our yard a long time ago.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN5nq0WBbtdI15Wms9T8Ba9-SNHrAU5aAoS7gSyevEYl94M3gg7mRSEU_Wr5qK-pyZYiYu36xcZQOYk5CYs_XykNs3Y5hEojQMBrqE8Lkc0F86s1Sinqijiw39YqXYIn4go8DlW85dRpJW/s1600-h/10_0227+104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN5nq0WBbtdI15Wms9T8Ba9-SNHrAU5aAoS7gSyevEYl94M3gg7mRSEU_Wr5qK-pyZYiYu36xcZQOYk5CYs_XykNs3Y5hEojQMBrqE8Lkc0F86s1Sinqijiw39YqXYIn4go8DlW85dRpJW/s320/10_0227+104.jpg" /></a></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: x-small;"><i>planter south of patio</i></span></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: x-small;"><i><br />
</i></span></div><div style="font-family: Arial,Helvetica,sans-serif;">Next, clean, final grade and plant out of the middle hill:</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEqXK3C0dAq3YjYf1PCbpMv2iTxMMt6Bx1an7UOnHAK5rXdcjBZMFBg7g_GWEBMZMXafJ_zjK-KJ55KU8dpBg6d5xMpsjSRz_wzpHNG1sLCNrxG9Mx-d_ZCINFGIi_i-QiZmDQbJb3AZjR/s1600-h/10_0227+105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEqXK3C0dAq3YjYf1PCbpMv2iTxMMt6Bx1an7UOnHAK5rXdcjBZMFBg7g_GWEBMZMXafJ_zjK-KJ55KU8dpBg6d5xMpsjSRz_wzpHNG1sLCNrxG9Mx-d_ZCINFGIi_i-QiZmDQbJb3AZjR/s320/10_0227+105.jpg" /></a></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><i><span style="font-size: x-small;">middle hill - almost ready for succullents</span></i></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Then the lower patio:</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6uijgK8AWoXw6APA9JQNM4YgFJVa8xckTYHoB6HP3HHmIHMYFpdscv5nBVC5zJzXoVuQRulpFUr3fhR7vpB-7JRtbrpyXl-vJbbN5LK27w1OLPVcQ7aCknlL1SRQ1WpetcvFLtxR5pqmM/s1600-h/10_0227+107.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6uijgK8AWoXw6APA9JQNM4YgFJVa8xckTYHoB6HP3HHmIHMYFpdscv5nBVC5zJzXoVuQRulpFUr3fhR7vpB-7JRtbrpyXl-vJbbN5LK27w1OLPVcQ7aCknlL1SRQ1WpetcvFLtxR5pqmM/s320/10_0227+107.jpg" /></a></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: x-small;"><span style="font-style: italic;">lower patio - lots of work needed here</span></span> </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Lastly, there is the lawn area as well as the lower planting beds. We also need to figure out where the chicken coop is going...</div>Jeremy Schachthttp://www.blogger.com/profile/03479580463093999887noreply@blogger.com0tag:blogger.com,1999:blog-5656453472484194840.post-70063456128027499622010-02-28T10:27:00.000-08:002010-03-02T10:46:42.228-08:00Bulbs: Part 1 3/4<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiGQww2ES3ShgfJTSLrJKyzFcaT-Hw3dz1Ty8crGr19d3VhY9tnsR9d5dx_n3_6hecj5joSe5sbtlo7pcUmmsErve-XgIuNT9K5ZGE2RwBdNpn5R5XfNtuPnXQ2kFL5qxGjegjTsgAsD4L/s1600-h/10_0227+095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiGQww2ES3ShgfJTSLrJKyzFcaT-Hw3dz1Ty8crGr19d3VhY9tnsR9d5dx_n3_6hecj5joSe5sbtlo7pcUmmsErve-XgIuNT9K5ZGE2RwBdNpn5R5XfNtuPnXQ2kFL5qxGjegjTsgAsD4L/s320/10_0227+095.jpg" /></a> </div><div class="separator" style="clear: both; text-align: right;"><span style="font-family: Arial,Helvetica,sans-serif;">First sweet, yellow bloom. </span></div>Rachel Vourlashttp://www.blogger.com/profile/14657283065073685639noreply@blogger.com0tag:blogger.com,1999:blog-5656453472484194840.post-41983628946052220242010-02-27T13:43:00.000-08:002010-02-28T10:19:22.612-08:00Peppers: Canned Roasted<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">One thing I have been wanting to make is roasted canned peppers. I grew up having these as part my family's normal antipasto plate before any large holiday or important meal (my grandmother is from a large Italian family). Occasionally we buy the canned roasted peppers from Trader Joe's, but with the <a href="http://ranchogarbanzo.blogspot.com/2010/02/peppers-stuffed.html">Great Pepper Harvest of 2010</a> I had the opportunity to try my hand at a homemade version. While roasting may take a few times to get the hang of, the process is quite forgiving, the results rustic and delicious.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>ingredients:</b> </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"></span></div><ul style="font-family: Arial,Helvetica,sans-serif;"><li><span style="font-size: small;">about 10-20 peppers (I used our </span>Russian Healthy peppers, Chocolate Beauties, Violet Bell<span style="font-size: small;">a and an unknown small orange variety)</span></li>
<li><span style="font-size: small;">1 cup good olive oil</span></li>
<li><span style="font-size: small;">3/4 cup white vinegar</span></li>
<li><span style="font-size: small;">2 cloves garlic (plus 1 extra per jar)</span></li>
<li><span style="font-size: small;">1 Tbl salt</span></li>
<li><span style="font-size: small;">1/4 tsp red pepper flakes (I used chopped dried red Shishito peppers from my office's vegetable garden)</span></li>
<li><span style="font-size: small;">fresh oregano or basil (I used "Hot & Spicy" oregano from our garden)</span></li>
</ul><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b> method:</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"></span></div><ul style="font-family: Arial,Helvetica,sans-serif;"><li><span style="font-size: small;">Place your peppers on a baking sheet and roast at about 400 degrees for about 30 min or until blistered and blackened turning once. Place in a brown paper grocery bag, or covered bowl or similar to steam and cool - about 20 min.</span></li>
</ul><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSykP8L5R95EAb6psvX5Qb9SUA_hEkteC-TISFbvypNHs4VcqNIHM5LFET4fUbNJ9MXk4FA3yZTmIfzKpMqA4J8e-yB4XLQQu2Zbau-fuSssbQMWBvxLAwnSP9ghhMfdKvaEH7LlUvsqp/s1600-h/10_0214+257.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSykP8L5R95EAb6psvX5Qb9SUA_hEkteC-TISFbvypNHs4VcqNIHM5LFET4fUbNJ9MXk4FA3yZTmIfzKpMqA4J8e-yB4XLQQu2Zbau-fuSssbQMWBvxLAwnSP9ghhMfdKvaEH7LlUvsqp/s320/10_0214+257.jpg" width="240" /></a></div><ul style="font-family: Arial,Helvetica,sans-serif;"><li><span style="font-size: small;">While this is going on you can cleanup a bit, boil your canning jars, and get the canning mixture prepared.</span></li>
</ul><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"></span></div><ul style="font-family: Arial,Helvetica,sans-serif;"><li><span style="font-size: small;">Now comes the messy part: pealing those peppers. Don't be so concerned about having perfect results, just try to get the seeds and as much of the skin or tough bits off. I had good luck with the larger red peppers while much more difficulty with the smaller orange ones. These were much thinner and had less"meat". I pealed what I could but left most the skin on (and they turned out great).</span></li>
</ul><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbNGOvgck679E5PdYfQRQIry0657bECKMZtxZwiJ4Usg_Do4NDHnrZsd3JTD4rYebNyM564sCrwd8ebfUb03JcUWBEbxEv3VQ8Z8t4GkLCB5POqr_NyUnzjgttPWA6mLFmKuSL2NOJNgGd/s1600-h/10_0214+272.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbNGOvgck679E5PdYfQRQIry0657bECKMZtxZwiJ4Usg_Do4NDHnrZsd3JTD4rYebNyM564sCrwd8ebfUb03JcUWBEbxEv3VQ8Z8t4GkLCB5POqr_NyUnzjgttPWA6mLFmKuSL2NOJNgGd/s320/10_0214+272.jpg" /></a></div><ul style="font-family: Arial,Helvetica,sans-serif;"><li><span style="font-size: small;">Place a pounded clove of garlic (I hit once with the bottom of my fist) in each canning jar and pack with peppers leaving some room for the canning liquid.</span></li>
</ul><ul style="font-family: Arial,Helvetica,sans-serif;"><li><span style="font-size: small;">Heat oil, vinegar, chopped garlic, salt, herbs and red pepper flakes. Simmer 5 min. Take mixture off the stove. Stir vigorously to mix the oil and vinegar as they will separate. Be careful, its hot!</span></li>
</ul><ul style="font-family: Arial,Helvetica,sans-serif;"><li><span style="font-size: small;">Carefully fill each jar with the canning mixture leaving about 1/2" room at the top. Wipe edges clean, seal and either process in a water bath for 20 min or cool and place in the fridge.</span></li>
</ul><ul style="font-family: Arial,Helvetica,sans-serif;"></ul><ul style="font-family: Arial,Helvetica,sans-serif;"></ul><ul style="font-family: Arial,Helvetica,sans-serif;"></ul><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR_f2X1uzrUq2BSb2AQn5LCJnBxrAPdHp-19T_qEAHNxWmDLAEE_XedB6dP4oLEjcdil_x-xL4hwDjqoEjBe4VHbe3ubEeCniNEkuwOnn8S-Rw0RrK513nqzNOhUpwqtGl9hd0t-4b5rQo/s1600-h/10_0214+270.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR_f2X1uzrUq2BSb2AQn5LCJnBxrAPdHp-19T_qEAHNxWmDLAEE_XedB6dP4oLEjcdil_x-xL4hwDjqoEjBe4VHbe3ubEeCniNEkuwOnn8S-Rw0RrK513nqzNOhUpwqtGl9hd0t-4b5rQo/s320/10_0214+270.jpg" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
<span style="font-size: small;">Let the flavors mingle for a few weeks (or try after a few days if you're like me and can't wait.) Enjoy on toast or with a fried egg or on a sandwich. </span><span style="font-size: small;"> This is something I could definitely fill our pantry with. </span></div>Jeremy Schachthttp://www.blogger.com/profile/03479580463093999887noreply@blogger.com0tag:blogger.com,1999:blog-5656453472484194840.post-25373024928133210252010-02-22T22:50:00.000-08:002010-02-27T14:10:32.832-08:00Peppers: Stuffed<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyjb5Ob9KYZqN4IoUnx-RBd1vREVEjMu8qI7u352U8lrPOjMJi5tO5SazLdO1AICLtNjuAZblIjFJMJ-E-xpxMVbxqMJ6wZpKciiTFekTGBde9fSfauH1fK6WiE5y6YS_D1lTESdWPejQV/s1600-h/10_0214+265adjusted.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyjb5Ob9KYZqN4IoUnx-RBd1vREVEjMu8qI7u352U8lrPOjMJi5tO5SazLdO1AICLtNjuAZblIjFJMJ-E-xpxMVbxqMJ6wZpKciiTFekTGBde9fSfauH1fK6WiE5y6YS_D1lTESdWPejQV/s320/10_0214+265adjusted.jpg" /></a></div><div class="" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: x-small;"><i>before</i></span></div><div class="" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">After the first Great Pepper Harvest of 2010 (okay, so what's "great" to some might look sort of flim flamy to others...) one of the things we couldn't wait to eat were warm, sweet and savory stuffed peppers. Like many things that we make, stuffed peppers never seem to come out the same way twice. Though they do seem to be a vehicle that stands up to reinterpretation. This go round we stuffed ours with a mixture of wild rice with sauteed turnip greens and sausage.</div><div style="font-family: Arial,Helvetica,sans-serif;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;"></span></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><b>Getting Started</b></div><br />
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">I started by selecting the largest of the sweet varieties that we had harvested. Mainly we had red Russian Healthy peppers, but there were a few Chocolate Beauties, one smallish Violet bell, and a couple very small orangey guys. After deciding which sides of each pepper would behave the best and not tip over, I cut them in half and removed the seeds. I cut enough peppers that they pretty well filled up a 9x13 baking dish.</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><b><br />
</b></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><b>Fill 'er Up</b></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><ul style="font-family: Arial,Helvetica,sans-serif;"><li>1 cup long grain wild rice </li>
<li>1 lb. sweet Italian sausage, uncooked (you could use any sort. I got an organic chicken variety.)</li>
<li>1/2 onion, finely chopped</li>
<li>1-2 garlic cloves, finely diced</li>
<li>1 1/2 lbs. turnip greens,chopped</li>
<li>olive oil</li>
<li>salt and pepper and crushed pepper flakes</li>
<li>fresh herbs</li>
</ul><div style="font-family: Arial,Helvetica,sans-serif;"><b> Method</b></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><ul style="font-family: Arial,Helvetica,sans-serif;"><li>Cook the rice - either according to package directions on the stove top or in a rice cooker. I'm all about the rice cooker. As it is cooking, get the rest of the filling prepped.</li>
</ul><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><ul style="font-family: Arial,Helvetica,sans-serif;"><li>Remove the sausage from its casing, add a good bit of red pepper flakes, and brown with a little olive oil in the trusty cast iron skillet. When it begins to crisp up, remove it to a bowl and set it aside. </li>
</ul><ul style="font-family: Arial,Helvetica,sans-serif;"><li>Using the oil left in the skillet, get the onion and garlic cooking just until they begin to take on some color, about 5 minutes. </li>
</ul><ul style="font-family: Arial,Helvetica,sans-serif;"><li>Add the chopped greens, a couple hefty pinches of salt, black pepper, and whatever assortment of chopped herbs you like - my random assortment from the garden was parsley, oregano, and a little marjoram. </li>
</ul><ul style="font-family: Arial,Helvetica,sans-serif;"><li>When the greens have wilted and begun to turn tender, I took them off the heat, and gently tossed them and the sausage with the cooked rice. </li>
</ul><ul style="font-family: Arial,Helvetica,sans-serif;"><li>Taste for seasoning, add another pinch of salt if needed, and set to stuffing the peppers.</li>
</ul><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><b>Into the Oven</b></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><ul><li>After the peppers are stuffed and positioned snugly into the Pyrex cover tightly with foil and bake at 350 for about 40 minutes. Pull them out, remove the foil and top them with thinly sliced cheese. We had some with provolone and some with cheddar. Put back into the oven for another 5 minutes or so until the cheese is oozy and melted. </li>
</ul></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">They were really delish - sweet peppers, slightly bitter greens, savory, spicy sausage, sharp, tangy cheese - yum! The recipe is just a loose guideline, really. Just a jumping off point. We have made them with seasoned ground tofu meat instead of sausage. With chard or beet greens or mushrooms or grated zucchini instead of or in addition to anything else. With brown rice or red rice or lentil/barley/couscous mix. You go. </div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdpVCyRIp88FUR_ydueoi6BVtX3MWxISESBwPBDxN7LUiAhbS8gcBvUdWGvdCU85C6EeAGoVc4mYNyCGYNV2wmBbCDMCQD4GITa9P_MY7uzXJn4CByfpdGdnhWcfN3-vXY7z4UkNb6ae1F/s1600-h/10_0214+268adjusted.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdpVCyRIp88FUR_ydueoi6BVtX3MWxISESBwPBDxN7LUiAhbS8gcBvUdWGvdCU85C6EeAGoVc4mYNyCGYNV2wmBbCDMCQD4GITa9P_MY7uzXJn4CByfpdGdnhWcfN3-vXY7z4UkNb6ae1F/s320/10_0214+268adjusted.jpg" /></a></div><span style="font-size: x-small;"><i>after</i></span></div>Rachel Vourlashttp://www.blogger.com/profile/14657283065073685639noreply@blogger.com1tag:blogger.com,1999:blog-5656453472484194840.post-16161267322947239372010-02-19T16:53:00.000-08:002010-02-23T14:06:26.749-08:00Winter Garden Update<span style="font-family: Arial,Helvetica,sans-serif;">It has been three months since we got the seeds in the ground for our winter garden. Things have come along nicely and with fairly minimal input. (Except for a couple minor mishaps involving a certain dog and some of his friends. Sorry peas!)</span><br />
<br />
<div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiMHZP8-6JhVQOdtU87x5jT1YCSw6YcVhGAybbllzwdVjQhaFVOtUdLIN0exv7SlM35gtutd5JsLSgsoGYFhCk_RT5SgqQ_NPSZZDBGThCabXF6TkYgxf_rHIkTStwDEtjzvlOwTPUuPdK/s320/10_0214+397.jpg" /> </div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><br />
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">It always feels like a slow start when you're waiting to eat from the garden, but so far we've been able to sample some beautiful beets and beet greens, some carrots, turnips, arugula, a bit of chard, and some radishes on hot buttered toast. But the real bounty is just starting to be unleashed.</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0iEib6jgYldVscjWRfhAD8f0paFxYLp817skrvJ63Q65FF18jZX2XgSWdTa2NMxgyc90250E8a0hHogtAaV0NDT4wNbiLqr2soAZ8YaO7lUKPz-PCEpqfJJYYad3HQFoaHk_N8daNDm3/s1600-h/10_0214+402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0iEib6jgYldVscjWRfhAD8f0paFxYLp817skrvJ63Q65FF18jZX2XgSWdTa2NMxgyc90250E8a0hHogtAaV0NDT4wNbiLqr2soAZ8YaO7lUKPz-PCEpqfJJYYad3HQFoaHk_N8daNDm3/s320/10_0214+402.jpg" /></a></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><br />
I am personally setting my sites on the cauliflower.<br />
<br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJwg6GI3bkwewrmyWYVfvstxbo-lxrNIDYt2MBuCWk7YGzO7bKWTofVMvdaZAhjzWOXi6Lmmw22l-boyWpnd_oOnXtOkENn8aSft7c88SvYmkSmr_0qfR2IqakL6DKek6ITUcwwo_RJ_6/s320/10_0214+399.jpg" /></div><br />
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">Still attempting to get into the habit of having a perpetual garden that is edited and re-seeded on the regular (as opposed to once a season), I spent some time last weekend tidying the vegetable beds. Among other things, I harvested all of the turnips to make turnip pickles and got a good bit of new seed in the ground.</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><ul><li>In the lower bed</li>
<ul><li>1 row heirloom shelling peas (Renee's Garden)</li>
<li>1 row Tonda di Parigi carrots (Renee's Garden) </li>
<li>1 row French Breakfast radishes (Seed Savers)</li>
<li>Filled in 1 row of Cosmic Purple carrots (Renee's Garden)</li>
<li>1 row purple top white globe turnips (Seed Savers)</li>
<li>1 row Chef's Choice cauliflower (Renee's Garden)</li>
<li>3 Mammoth Red Rock cabbages (Seed Savers)</li>
<li>2 Copenhagen Market cabbages (Seed Savers)</li>
<li>1 row 1/2 Chioggia & 1/2 Burpee's Golden beets (Seed Savers)</li>
</ul><li>In the upper bed</li>
<ul><li>1 row Rouge d'hiver Romaine lettuce (Renee's Garden)</li>
</ul><li>Herb Garden</li>
<ul><li> Dill (Ferry Morse)</li>
</ul></ul><div style="text-align: center;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQiud3RMzIknnkuuaFq1wcwEOrWq8VfIeKn_4FvPpX1PRWT_I8PpYeYe0BqR_7xXY-S-3NVqgYkk15rVBWYQk0NVAah8gGlkfxk4bVQ-SceWcHri0Rbpi-XQ0R_t4F1XfQMGG3mgSXiqJ/s320/10_0214+400.jpg" /> </div><div style="text-align: center;"><br />
</div></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: Arial,Helvetica,sans-serif;"></div><div style="font-family: Arial,Helvetica,sans-serif;"></div>Rachel Vourlashttp://www.blogger.com/profile/14657283065073685639noreply@blogger.com1tag:blogger.com,1999:blog-5656453472484194840.post-91905318061741829222010-02-17T22:13:00.000-08:002010-02-19T16:20:41.718-08:00Bulbs: Part 1 1/2<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; color: black; font-family: Arial,Helvetica,sans-serif; text-align: left;">The daffodils are beginning to peek through the mulch under the pepper tree.</div><div class="separator" style="clear: both; color: black; font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><div class="separator" style="clear: both; color: black; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUEqXKPFrZv04fV-Q3DIVy3w4NK9WUBRCNBbabRJGbYZFtizSu-QU8IjGw2fNNja-tE6Sgd6bFcke8wfDXXW7ZmKJr-FOnIJYE09icGhBPhKkSoOGPo2hALVhyZmtxAi1qCgU-i6vlB24A/s400/10_0214+408.jpg" width="400" /></div><br />
<div style="text-align: right;"><span style="font-family: Arial,Helvetica,sans-serif;">A small thing, but very exciting.</span></div>Rachel Vourlashttp://www.blogger.com/profile/14657283065073685639noreply@blogger.com0tag:blogger.com,1999:blog-5656453472484194840.post-37840237273720764802010-02-17T14:22:00.000-08:002010-02-18T11:46:46.231-08:00Peppers: Louisiana Hot Sauce<div style="font-family: Arial,Helvetica,sans-serif;">One thing that I have come to realize over last few seasons is the intimate link between growing and preserving. With an edible garden, you are constantly trying to figure out new and different ways to utilize what your garden is providing. Generally you can only keep up with the production to a degree and sometimes you have so much of a particular fruit or vegetable you are left with giving it to friends and neighbors, putting it back into your compost pile or preserving it. This winter we have had a bumper crop of peppers (both regular and hot versions) and it has forced us to figure out ways to preserve to bounty.<br />
<br />
Right around Christmas time, in midst of the holiday crunch, I saw that our pepper plants were overflowing. We weren't going to be around and I was worried about them going to waste, so I picked the plants clean and made a quick batch of Louisiana Style vinegar hot sauce. Similar to Tabasco or Frank's Red Hot but without the fermenting step, it is really quick and easy to make, ready immediately, improves with age, and has tremendous flavor.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>ingredients:</b></div><div style="font-family: Arial,Helvetica,sans-serif;"></div><ul style="font-family: Arial,Helvetica,sans-serif;"><li>1/2 cup peppers (I used Serranos and Rooster Spur)</li>
<li>1 3/4 tp salt</li>
<li>2/3 C white vinegar</li>
<li>half a carrot (Rachel suggested we try this out on the second batch)</li>
</ul><div style="font-family: Arial,Helvetica,sans-serif;"></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>method:</b></div><div style="font-family: Arial,Helvetica,sans-serif;"></div><div style="font-family: Arial,Helvetica,sans-serif;"><ul><li>Cut the tops of the peppers and seed depending on hotness. Be careful with the eyes here. Some people use gloves.</li>
</ul></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFlgu5h9uaE5YelqbcGkquA9Hk7-0Co9x9zn8IzIqlp9WbkR_RYreeLX9ABcrcqY7dvqdBXXTKJubsjFu9r_AHrQH_5Z_vL6oekmzdrSjRGXJFeh38SW4otQVsMLD7yH8t8EZqobp5jHWl/s1600-h/09_1223+199.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFlgu5h9uaE5YelqbcGkquA9Hk7-0Co9x9zn8IzIqlp9WbkR_RYreeLX9ABcrcqY7dvqdBXXTKJubsjFu9r_AHrQH_5Z_vL6oekmzdrSjRGXJFeh38SW4otQVsMLD7yH8t8EZqobp5jHWl/s320/09_1223+199.jpg" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"></div><div style="font-family: Arial,Helvetica,sans-serif;"><ul><li>Toss peppers in a kitchen blender with the carrot, salt and vinegar. Cover and blend for about 5 minutes until completely smooth.</li>
</ul></div><div style="font-family: Arial,Helvetica,sans-serif;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6GhWAzacMVG81FFycCxUkawmPrx-OHype-wKlSjuD1D0DagGKWNw2evZ3dCMFeyWAHN7a_NgBWhRgFo1IznTxl7NYumJKPzFTtERs6iCVnVDJugywyN8w02f3i5ZMzy6YFuw_6jmtcvP/s1600-h/09_1223+203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6GhWAzacMVG81FFycCxUkawmPrx-OHype-wKlSjuD1D0DagGKWNw2evZ3dCMFeyWAHN7a_NgBWhRgFo1IznTxl7NYumJKPzFTtERs6iCVnVDJugywyN8w02f3i5ZMzy6YFuw_6jmtcvP/s320/09_1223+203.jpg" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"></div><div style="font-family: Arial,Helvetica,sans-serif;"><ul><li>Pour into prepared canning jars and seal. I did not process the filled jars as I put this batch directly in the fridge. Use immediately or let it ferment in the fridge over time.</li>
</ul></div><div style="font-family: Arial,Helvetica,sans-serif;">Voila! We now have plenty of hot sauce whenever we need it. Next time, I would really like to use empty hot sauce bottles, though this might be a problem as the finished product is so good I can't imagine ever buying hot sauce again.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj846-QlsJt1W5KpU9jnhyphenhyphenP32q-XTfiyb4tc4ohMH3PTm-1aCZhjjpArwRFfpbjJxV_NahOKpBX-czXG2RjUb5pY4i78uvg7_iEk3d7kBC684ZP16GKoAitpVujzlV_1_8KFv3iDJq7Q8Bk/s1600-h/09_1223+207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj846-QlsJt1W5KpU9jnhyphenhyphenP32q-XTfiyb4tc4ohMH3PTm-1aCZhjjpArwRFfpbjJxV_NahOKpBX-czXG2RjUb5pY4i78uvg7_iEk3d7kBC684ZP16GKoAitpVujzlV_1_8KFv3iDJq7Q8Bk/s320/09_1223+207.jpg" /></a></div><br />
<b>final notes:</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">The carrot was an idea Rachel had for our recent second batch. It was a great addition, giving a touch of sweetness, cutting the overt presence of the vinegar and adding some complexity to the flavor. I can't wait to try pickling jalapenos or trying to replicate one of the Chinese chili oils from 99 Ranch Market that we are so fond of using in our stir fries.</div>Jeremy Schachthttp://www.blogger.com/profile/03479580463093999887noreply@blogger.com2tag:blogger.com,1999:blog-5656453472484194840.post-5116414401396862672009-11-17T11:01:00.000-08:002010-02-17T13:38:32.929-08:00Rancho Rewind: Beet Pizza<div style="font-family: Arial,Helvetica,sans-serif;">One of the things that I'm most looking forward to in the winter garden are all of the beets. Last year Jeremy and I made beet pizza a couple of times, and flipping through photos, I came across one of our creations that got me excited for this years crop.<br />
<br />
<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV6YrCeKkx_SvspEgxgWYC5_AiPQ4EmJ8ZvMv0Q_9DbqCU5OuqLP1Fy9Jx2oAgw5XfSa5YZ-uvKPtkwG6d5-ZY_vdHOv74cSEvVqD456IooJt8YuBRB8tM7h8WkiIXEYsAMmZ-1i0M7spN/s1600/09_0905+110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV6YrCeKkx_SvspEgxgWYC5_AiPQ4EmJ8ZvMv0Q_9DbqCU5OuqLP1Fy9Jx2oAgw5XfSa5YZ-uvKPtkwG6d5-ZY_vdHOv74cSEvVqD456IooJt8YuBRB8tM7h8WkiIXEYsAMmZ-1i0M7spN/s320/09_0905+110.jpg" width="216" /></a></div></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">We used the regular pizza dough from Trader Joe's for this one. (We need to start making our own, I know it's easy, but not as easy as buying it from TJs!) We usually brush a little olive oil onto the sheet pan and then sprinkle that with some yellow corn meal. (Nope, we don't gots a pizza stone.) After a couple of initial versions, we decided that with a beet pizza we need to pre-bake the crust before adding the toppings (the beets and beet greens have so much moisture that it makes it hard for the crust to crisp up if you don't). So we bake the plain crust for 8 minutes or so, pull it out and dress it up.<br />
<br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Dressing it up</b>: </div><ul style="font-family: Arial,Helvetica,sans-serif;"><li>sauteed beet greens</li>
<ul><li>I just chop them up and through them into a hot cast iron pan with a little olive oil, salt and crushed red pepper. Cook until wilted and just tender.</li>
</ul>
<li>roasted beets</li>
<ul><li>I scrub them, cut the tops off, and put them into a roasting pan or pyrex.</li>
<li>larger beets I might cut in half, but otherwise I leave them whole.</li>
<li>sprinkle a couple of teaspoons of water into the pan, cover tight with aluminum foil, and roast at 400 degrees for about 30 minutes, until fork tender.</li>
<li>let the beets cool, then peel the skins off with your fingers. (it's a little messy, but the skins come off really easily.)</li>
<li>cut the cooled beets into thick slices.</li>
</ul>
<li>walnuts , rough chopped<br />
</li>
<li>goat cheese</li>
<li>parmesean cheese</li>
<li>fresh parsley, chopped<br />
</li>
</ul><div style="font-family: Arial,Helvetica,sans-serif;">Spread the goat cheese on the pre-baked crust. Distribute the greens and the sliced beets over the cheese. Sprinkle walnuts and parmesean over the top. Bake for another 8-10 minutes. Sprinkle parsley on the finished pie.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgbx-L-MaLcSdOCh1S3hyCaJGXaSEFAG8TfgO58uTtWGeJV8ee1n-NT7lyp3KEO03B7IvWOSRxR5co5kyZZ_1nYnXk8WZhuF_WH1lEfOAJyLf3BeGwhQNHfjsR6bMAPMfpTsGEyf_Wqjo2/s1600/09_0905+119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgbx-L-MaLcSdOCh1S3hyCaJGXaSEFAG8TfgO58uTtWGeJV8ee1n-NT7lyp3KEO03B7IvWOSRxR5co5kyZZ_1nYnXk8WZhuF_WH1lEfOAJyLf3BeGwhQNHfjsR6bMAPMfpTsGEyf_Wqjo2/s400/09_0905+119.jpg" width="232" /></a> </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><div style="text-align: left;">We kept it pretty basic, but you could easily add other flavors that would be great. Maybe some balsamic vinegar or flavored olive oil or walnut oil drizzled over the top when it comes out of the oven? Chives, onions or shallots? Pickled onions or shallots? Pine nuts? Blue cheese? No cheese? However it is modified, I am looking forward to recreating it with at least a part of the new season's crop. Hurry up beets!</div></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvlGiRRRRFOPyjDt2R3RKXql3ODNk8IaWmcr_l-L4HH9SGHCG0mEh-l3u-gww5LyuEtaAZKGpvvfUfd1nT8zuPy7BpQZ9SzcBLyCgjh7UxbQqjOkG_XEtOpj5Og-6aViLvsbXp5_qckNW/s1600/IMG_2060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvlGiRRRRFOPyjDt2R3RKXql3ODNk8IaWmcr_l-L4HH9SGHCG0mEh-l3u-gww5LyuEtaAZKGpvvfUfd1nT8zuPy7BpQZ9SzcBLyCgjh7UxbQqjOkG_XEtOpj5Og-6aViLvsbXp5_qckNW/s320/IMG_2060.jpg" width="279" /></a> </div>Rachel Vourlashttp://www.blogger.com/profile/14657283065073685639noreply@blogger.com4tag:blogger.com,1999:blog-5656453472484194840.post-31642844683508417822009-11-15T11:18:00.000-08:002009-11-15T16:58:08.550-08:00Winter Vegetable Garden<div style="font-family: Arial,Helvetica,sans-serif;">Three weeks ago now, I got the lower bed seeded with the winter veg. This is the first season that we haven't planted both beds at the same time; we are officially "experimenting" - in the effort to learn to stagger our crops, to know more about which perennials we can leave in the ground from season to season, and to figure out just what we can do in the space we have. So the eggplants and peppers stayed put in the upper bed and I planted bits and pieces around them. The lower bed got the full-on, seed sowing treatment. Mainly, I used standard row planting - short rows that cut vertically along the long bed. I did break a little from the seed-packet recommendations though, and set my rows closer together - about 12 inches apart, as opposed to 24 to 32 inches. I could just be shooting my cabbages in the foot (or is it shooting my cabbages in the head?) trying to squeeze more out of the space. We'll see.<br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Here's what I sowed:<br />
</div><ul><li style="font-family: Arial,Helvetica,sans-serif;">Upper Bed</li>
<ul style="font-family: Arial,Helvetica,sans-serif;"><li>1 row Butter lettuce (Renee's Garden)</li>
<li>1 small patch Common arugula (Seed Savers)</li>
</ul>
<li style="font-family: Arial,Helvetica,sans-serif;">Along the length of the lower bed</li>
<ul style="font-family: Arial,Helvetica,sans-serif;"><li>4 Copenhagen Market cabbages (Seed Savers)</li>
<li>4 Mammoth Red Rock cabbages (Seed Savers)</li>
<li>4 Early Snowball cauliflower (Seed Savers)</li>
</ul>
<li style="font-family: Arial,Helvetica,sans-serif;">Starting from the north end of the lower bed</li>
<ul style="font-family: Arial,Helvetica,sans-serif;"><li>1 row heirloom shelling peas (Renee's Garden)</li>
<li>1 row Tonda di Parigi carrots (Renee's Garden) & French Breakfast radishes (Seed Savers)</li>
<li>1 row De Cicco broccoli (Seed Savers)</li>
<li>1 row Cosmic Purple carrots (Renee's Garden) & Watermelon radishes (Renee's Garden)</li>
<li>1 row Chef's Choice cauliflower, mixed colors (Renee's Garden)</li>
<li>1 row Purplette mini onions (Huntington)<br />
</li>
<li>1 row Purple Top White Globe turnips (Seed Savers)</li>
<li>1 row Romanesco broccoli (Seed Savers)</li>
<li>1 row Cipollini onions (Huntington)</li>
<li>1 row Cylindria beets & Burpee's Golden beets (both Seed Savers)</li>
<li>1 row Five Color silverbeet (Seed Savers)</li>
<li>1 row Bull's Blood beets & Chioggia beets (both Seed Savers)</li>
<li>1 row Sunshine carrots (Renee's Garden)</li>
<li>1 row Pigeon peas (from Irma)</li>
</ul>
<li style="font-family: Arial,Helvetica,sans-serif;">Herb Garden</li>
<ul><li style="font-family: Arial,Helvetica,sans-serif;">Italian Large Leaf Basil (Armstrong's seedling)</li>
<li style="font-family: Arial,Helvetica,sans-serif;">Coriander (Armstrong's seedling)</li>
<li style="font-family: Arial,Helvetica,sans-serif;">Curled Chervil (Armstrong's seedling)</li>
<li style="font-family: Arial,Helvetica,sans-serif;">Italian Parsley (Armstrong's seedling)</li>
<li style="font-family: Arial,Helvetica,sans-serif;">Florence fennel (Renee's Garden)<br />
</li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Nasturtium (Burpee's)</span><br />
</li>
</ul>
</ul>Rachel Vourlashttp://www.blogger.com/profile/14657283065073685639noreply@blogger.com3tag:blogger.com,1999:blog-5656453472484194840.post-73846446337624741132009-11-03T15:36:00.000-08:002010-02-18T11:48:17.690-08:00Bulbs: Part One<div style="font-family: Arial,Helvetica,sans-serif;">Along with the edibles, it has always been a part of the plan to have a cutting garden at Rancho Garbonzo as well. Natives they are not, but a vase of dahlias or tulips or peonies on the mantle is hard to beat. So, last weekend I got started by planting 100 daffodil bulbs on the slope under our pepper tree. (Daffodils remind me of my Grams.)</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXcMfVhP5VtH1sBTTeA0qqdwZmYmYC4mtPRyfLkjlgT69-FKKtbgvovoejHcC3Ayvay2PgXcGxsai9DQ55X_BfYk9-3ipyniHS_h-AhLSmLiodEx486nRTE-v2YVm975lC-E83Lb69n7o/s1600-h/white.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXcMfVhP5VtH1sBTTeA0qqdwZmYmYC4mtPRyfLkjlgT69-FKKtbgvovoejHcC3Ayvay2PgXcGxsai9DQ55X_BfYk9-3ipyniHS_h-AhLSmLiodEx486nRTE-v2YVm975lC-E83Lb69n7o/s320/white.jpg" width="271" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">The area is really shady, with only a little dappled light here and there throughout the day. Unlike the rest of our yard, this slope has been covered with a thick layer of mulch for the last few years - partly just leaves and twigs that have fallen from the huge tree above, and partly a deliberately placed load of chipped yard waste that the tree trimmer dropped off a couple of years back. Also unlike the rest of the yard, the soil that I uncovered beneath the mulchy top layer was lovely! Not a clumpy ball of reddish clay in sight! Now is that just the mulch working its magic over time on our crummy soil or was there completely different soil in this section of our yard to begin with? I think the former makes the most sense. Three cheers for the mulch! So, bone meal and bulbs into the ground and fingers crossed; I'm hoping that we'll see some of these babies popping up by the start of Spring.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyCTEwmdtSc-_6Qpt_FZ8LtJ8cINmgl0W7GOdK1CVXvfWRLYorfYupxmZDvZtl98mEaq3mRFVPDMPKvwV3xRaavzn3RiClgIhmE69OF0hXRp-TT7VhG00T2_DvblmNQ9uSTXMtQd04J05m/s1600-h/yellow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyCTEwmdtSc-_6Qpt_FZ8LtJ8cINmgl0W7GOdK1CVXvfWRLYorfYupxmZDvZtl98mEaq3mRFVPDMPKvwV3xRaavzn3RiClgIhmE69OF0hXRp-TT7VhG00T2_DvblmNQ9uSTXMtQd04J05m/s320/yellow.jpg" width="297" /> </a><br />
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<div style="text-align: center;">(Unfortunately not my yard, the pics are scanned from the bulb bags. I bought them at Costco.)</div></div>Rachel Vourlashttp://www.blogger.com/profile/14657283065073685639noreply@blogger.com0tag:blogger.com,1999:blog-5656453472484194840.post-60894505514311151832009-10-23T22:24:00.000-07:002009-10-23T22:27:32.826-07:00Berry Patch<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYO-6_QSYAr0gqB8xTTaTuxdlC_asvOG8o4nXh7lWhIcu19_s8SqZOYNwH44NJzB2hQ99XC9x9Wevof40UYf_teFdPKx-1e05Mhjwa2C4W1KD3ehlfJdiCYQ72Y9D9Ne1dMxFtkdZQKQY/s1600-h/09_1019+016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Last weekend we planted our berry patch. We dug out the crusty lump of earth, just below the herb garden, removing the fine clay soil about a foot deep.<br />
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</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"> Into the hole went a mass of alfalfa that will eventually rot and give the spot a boost of organic matter (we hope).<br />
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</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYO-6_QSYAr0gqB8xTTaTuxdlC_asvOG8o4nXh7lWhIcu19_s8SqZOYNwH44NJzB2hQ99XC9x9Wevof40UYf_teFdPKx-1e05Mhjwa2C4W1KD3ehlfJdiCYQ72Y9D9Ne1dMxFtkdZQKQY/s1600-h/09_1019+016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYO-6_QSYAr0gqB8xTTaTuxdlC_asvOG8o4nXh7lWhIcu19_s8SqZOYNwH44NJzB2hQ99XC9x9Wevof40UYf_teFdPKx-1e05Mhjwa2C4W1KD3ehlfJdiCYQ72Y9D9Ne1dMxFtkdZQKQY/s320/09_1019+016.jpg" width="204" /></a><br />
</div><div class="separator" style="clear: both; text-align: left;">The alfalfa was topped with many bags of new, loamy, composty garden soil. And nine new strawberry plants were planted. Woot woot! We planted Alpine Strawberries or <i>Fragaria vesca</i> - they are much smaller than the garden strawberries we are used to but are supposed to be super sweet, flavory, and delicious. Here's hoping that we get enough of a crop to make some jam!<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja63IBvqdnIWmmHCR7fMkW27mrOKA2iBMtbGK4j792inhqmMqb_SrwN-hG-nQ6qRHIpiP2uCWf-roqGk5wH11-Nvu-_PvsbFcBylxr2MO3nAWdiaBsliqBTo2phZsvjZlXdYCj8z61N74b/s1600-h/09_1019+023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja63IBvqdnIWmmHCR7fMkW27mrOKA2iBMtbGK4j792inhqmMqb_SrwN-hG-nQ6qRHIpiP2uCWf-roqGk5wH11-Nvu-_PvsbFcBylxr2MO3nAWdiaBsliqBTo2phZsvjZlXdYCj8z61N74b/s320/09_1019+023.jpg" width="234" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">Marty watched.<br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTr4ppRNvrAj3zTrSTT8FD9_SoKw2jjrVrjaIpm_vaEAJNiCbpfLs7663mvX8xn6_NwKjeubzZf6-SkxTLo9-PK4vKMDYAYcSJ_Mx1GSLsMwV5B5lvE-8U9bTfi2ZGH09z22PJdTi__Cmk/s1600-h/09_1019+022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTr4ppRNvrAj3zTrSTT8FD9_SoKw2jjrVrjaIpm_vaEAJNiCbpfLs7663mvX8xn6_NwKjeubzZf6-SkxTLo9-PK4vKMDYAYcSJ_Mx1GSLsMwV5B5lvE-8U9bTfi2ZGH09z22PJdTi__Cmk/s320/09_1019+022.jpg" width="213" /></a><br />
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</div>Rachel Vourlashttp://www.blogger.com/profile/14657283065073685639noreply@blogger.com0