Delishytown
Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.
My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.
Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
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pick your poison. (at Cafe Gitane @ The Jane Hotel)
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Do The Godzilla Stomp!
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Riding In Style by paul.malon on Flickr.
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Change a Life, Change the Future: Recommitting To End Undernutriton Through the 1,000 Days Partnership
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Vegan buffalo wings! Woo! Recipe here: donteatoffthesidewalk.com/?page_id=68
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Spirit of Enterprise: Dave Anderson Serves Up Some Rib-Sticking Business Advice
Name: Dave Anderson Title: Founder of Famous Dave’s of America...
Tag Results
54 posts tagged garden
Growing Organic Zucchini
Here’s a healthy zucchini plant growing in my friends garden. Zucchini is easy to grow. It likes warm weather and full sun. The large yellow flowers are edible, as well as the zucchini squash that form from the fertilized flowers.
Conventionally grown zucchini is one of the foods most likely to be GMO in the grocery store, so it’s a good idea to grow your own organic zucchini this summer.
I’ve grown this plant for many years. My main gardening tip for success is that the large leaves tend to be susceptible to fungal diseases. Water them early in the day so that the leaves can dry off. Try to not wet the leaves each time you water, just water the soil if possible. If you do see an outbreak of (usually powdery type) fungus on the leaves, just spray the plant with a milk + water solution, about 1/3 milk to 2/3 water. I planted these with organic compost and organic vegetable fertilizer.
The best thing about zucchini is that it can be harvested at any stage, from very very small with the flower still attached, to XL used for grating into zucchini breads and muffins.
An easy recipe for zucchini are these crispy zucchini rounds. Just coat sliced zucchini with scrambled egg wash, then dip it into bread crumbs mixed with grated parmesan cheese, seasoned with salt pepper and a little garlic powder and paprika. Spray with olive oil spray and bake at 400 for 20 minutes until crispy. Serve with your favorite creamy dressing or organic ketchup. Yum!
“Culinary Poppy” Info from Washington State University
Please don’t grow these poppies to make drugs, because you might get arrested and go to jail. Then you will be crying.
Baby Artichokes from our garden. We cooked these last night for dinner and they were delicious!
Seed saving is very important, especially since the Big Ag / Big Food creeps are trying to own patents on all the seeds in the world by genetically modifying them. Diabolical!
These are seeds I saved from a Broccoli Raab plant that bolted in my garden last month. Bolting means sending up a flower stalk. For cold loving plants like Broccoli Raab, warmer temps signal them to bolt and set seeds for the next generation. It’s a Darwinian thing.
It’s easy to save seeds. You simply let your plants complete their life cycle when they’re done producing food. Instead of yanking the spent plants out of your garden, let a few of your favorite ones set flowers, and then set seed pods. These small flowers will attract beneficial insects to your garden, which is a bonus of this process. Allow the seed pods to dry on the plant and then crunch them open. Inside are the seeds for next years crop. I put mine through a mesh strainer to strain away the bigger parts of the chaff.
Package them up, save some for your next years garden and share the rest. We win!!
Here’s a picture of Carrots from our garden! And a couple of peas too! My sister and I had so much fun harvesting these. Pulling carrots out of the garden is like finding gold. I might make some carrot soup, or maybe just chop them up into a big salad. Yum! Can’t wait.
Carrots are so much easier to grow than I previously thought. We grew these in big pots filled with organic potting soil. If you plant in the ground, they like loose, loamy soil, so dig deep, and add organic compost. They don’t like being transplanted. Sow the seeds directly where they will grow, on top of the soil and gently pat down. Surprisingly, they do well when crowded, don’t feel like you have to thin them out meticulously. They love cool temps, so all you Northern gardeners can get your carrots started soon!
Happy gardening! :)
Garden Greens in our edible landscape. Purple Kale, Rainbow Swiss Chard, Red Romaine, and Radicchio. Happy Spring!
DIY Ketchup
Making your own organic ketchup is amazingly delicious and saves a lot of money. You can control how sweet, spicy or savory you make it. I made this ketchup using garden tomatoes, onions, brown sugar and spices. I usually try to buy organic ketchup, or ketchup with “sugar” in the ingredients list, to avoid eating high fructose corn syrup derived form GMO corn. But making your own from home grown tomatoes is even better! Yum!
Here’s how I made this:
In a saucepan, 2 tblsp olive oil, 1 large sweet onion chopped, 3-4 garlic cloves, chopped, 1/2 inch grated ginger, salt and pepper and sauté a few minutes. Add 5 or 6 large, chopped garden tomatoes, (or 1 can whole peeled tomatoes) 2 tblsp organic brown sugar, 2 tblsp cider vinegar, 2 allspice berries, 1 clove, fresh ground pepper, celery salt, a sprinkle of cinnamon, 1 tblsp worcestershire sauce, 2 tblsp tomato paste.
Simmer until it thickens, about 45 to 1 hour. Taste. Is it sweet enough? If not, add more brown sugar or honey.
Strain through a food mill, or smoosh through a strainer with the back of a spoon. A food mill is much easier, I don’t use mine often, but when I do, I’m glad I have it.
Place in jars and refrigerate. Lasts up to a couple months, I think, not positive.
If you make a big batch, and want to keep it for up to a year or more, sterilize some canning jars, pour the hot ketchup into the sterilized jars, cover with sterilized lids and rings, process in a hot water bath for 25 minutes. Cool and store.
(alternate mild ketchup tip: If you are making this for kids, or if you don’t want it so spicy, leave out the ginger, allspice and clove.)
We grew potatoes!
This was my harvest yesterday morning from the the front yard garden. This is my first time growing potatoes and I’ll tell you (in the geekiest way possible) how much fun it was to dig around in the dirt and find all of these potatoes.
I planted these in mid January from sprouted organic russet potatoes. I decided to plant them in organic potting soil in a large fabric pot by the front door just to try it and see what happens. It worked! The plants never blossomed, (which is a sign that new potatoes have formed), but we still got potatoes.
These were very easy to grow. Plant sprouted potatoes in well drained soil, hill up the soil around the plants when they get about 5 inches tall. Muulch with straw so the growing potatoes aren’t exposed to sunlight, which makes them turn green and toxic.
Gorgonzolla Pecan Salad with Green Beans
This was sooo delicious. I used garden greens from the back yard and green beans from the store. You can make your own candied pecans or buy them. Either blue cheese or gorgonzola would work in this salad.
Wash and spin salad greens. At this time of year, garden greens can be bitter from the heat. I like to put them in the fridge after I wash them, because cold temperatures sweeten them up a bit. Cook green beans for a few minutes until crisp tender, rinse with cold water to stop cooking.
For the candied nuts: In a skillet, 1 tblsp brown sugar and 1 tblsp olive oil. Melt the two together, toss in some raw pecans and cook, stirring continuously, until heated through. Let cool on a cookie sheet lined with parchment.
Rub a raw garlic clove all over the inside of your salad bowl. Add greens, green beans, top with a little gorgonzola, and some candied pecans.
Serve the salad with a drizzle of olive oil and a couple splashes of balsamic vinegar. Delicious!
reblogging: interesting info regarding Artichokes
An artichoke is a thistle, Cynara cardunculus var. scolymus. It is an aster, meaning it is a member of the Asteraceae family. The part of it you eat is the involucre, which is the circle of green points below a flower’s petals. Only young blooms are edible.
Post requested by waldfeuer.
