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Cats and poached greens
Sep. 8th, 2007 09:30 pmI told Ian I'd post this for him:
[ETA removed]
Also, food!
We went to the Experimental Farm's Open House today and then wandered around in the Fletcher Wildlife Gardens.
While we were at the farm we helped a bit with the vegetable harvest. Specifically, we helped pull greens and stems off beets and escaped with a lot of said greens (the beets and most of the rest of the produce go to the food bank, but the greens don't keep more than a couple of days, so they go to compost)
... next year I'm going back with a wheelbarrow and enough friends to help me feast on all we don't freeze. And some string so we can make bundles and press them on other visitors, if we can get away with it. Why aren't beet greens sold commercially? They're no more trouble than spinach, and they are VERY good. But I only ever get them when I manage to find beets that are being sold untrimmed, and they are usually sparse and tough at that.
So dinner tonight was:
Broiled lambchops with dijon mustard and tamari marinade and some cumin seeds dropped on to toast when I turned the chops.
This worked out really well. Possibly next time less mustard; it was VERY rich. I think it would be perfect on a larger chunk of lamb, like a shoulder, or on venison. I don't know why tamari and mustard, btw. It seemed to make some sort of sense at the time... next time I need to take them out a few minutes AFTER the smoke alarm goes off, though; I like rare lamb, but this was a bit TOO rare.
Beet greens sauteed with bacon and a bit of the tamari-mustard sauce added in.
These were amazing. I had no idea how they'd turn out and they were mindblowingly smoky and rich and flavourful. And all the greens we could eat, for once.
Bread machine bread made with (ooops) expired yeast.
It made a goodish sort of crumbly, soda-bread biscuit, and tasted fine, but you couldn't call it bread.
Salad composed of red peppers, tomatoes, cucumbers and dill all from Byward Market, with a can of tinned french-style green beans added because I wanted to see what it would do. Also the juice of one lemon.
Verdict: not bad at all. The green beans look funny but taste well. Something to remember for winter.
Iniskillin Late Autumn Riesling. As I can't drink reds at all, I tend to drink "heavy" whites with red meat. This was lovely. Possibly a BIT sweet, but it worked well with the food and we finished the bottle after.
Also there is an indignant skunk in front of my house, and I am very tired, as I often seem to be lately.
Normal programming or something very like it will resume shortly.
[ETA removed]
Also, food!
We went to the Experimental Farm's Open House today and then wandered around in the Fletcher Wildlife Gardens.
While we were at the farm we helped a bit with the vegetable harvest. Specifically, we helped pull greens and stems off beets and escaped with a lot of said greens (the beets and most of the rest of the produce go to the food bank, but the greens don't keep more than a couple of days, so they go to compost)
... next year I'm going back with a wheelbarrow and enough friends to help me feast on all we don't freeze. And some string so we can make bundles and press them on other visitors, if we can get away with it. Why aren't beet greens sold commercially? They're no more trouble than spinach, and they are VERY good. But I only ever get them when I manage to find beets that are being sold untrimmed, and they are usually sparse and tough at that.
So dinner tonight was:
Broiled lambchops with dijon mustard and tamari marinade and some cumin seeds dropped on to toast when I turned the chops.
This worked out really well. Possibly next time less mustard; it was VERY rich. I think it would be perfect on a larger chunk of lamb, like a shoulder, or on venison. I don't know why tamari and mustard, btw. It seemed to make some sort of sense at the time... next time I need to take them out a few minutes AFTER the smoke alarm goes off, though; I like rare lamb, but this was a bit TOO rare.
Beet greens sauteed with bacon and a bit of the tamari-mustard sauce added in.
These were amazing. I had no idea how they'd turn out and they were mindblowingly smoky and rich and flavourful. And all the greens we could eat, for once.
Bread machine bread made with (ooops) expired yeast.
It made a goodish sort of crumbly, soda-bread biscuit, and tasted fine, but you couldn't call it bread.
Salad composed of red peppers, tomatoes, cucumbers and dill all from Byward Market, with a can of tinned french-style green beans added because I wanted to see what it would do. Also the juice of one lemon.
Verdict: not bad at all. The green beans look funny but taste well. Something to remember for winter.
Iniskillin Late Autumn Riesling. As I can't drink reds at all, I tend to drink "heavy" whites with red meat. This was lovely. Possibly a BIT sweet, but it worked well with the food and we finished the bottle after.
Also there is an indignant skunk in front of my house, and I am very tired, as I often seem to be lately.
Normal programming or something very like it will resume shortly.
