The Incredible Edible Garden

 IN THE GARDEN

This is a great time of year to catch the "garden bug."  Whether you have a dedicated garden bed, a few grow boxes, a patio container garden, or a windowsill garden - this is the time to begin planning a summer garden.  Even if you have never had a garden in your life - February and March are great months to begin planning one.  In February I usually begin to sort through last years seed packets, browse though online seed catalogs, and visit local nursery's for ideas.

One of the reasons I like to garden is that it is rewarding to see the little seeds you plant begin to sprout, grow and hopefully flourish.

I support the idea of eating local foods and try to buy most of my food from local growers at farmer's markets.  You can't get much more local than what grows in your own backyard garden.

I support organic and I favor organic gardening methods.  Growing my own food has given me a much deeper appreciation for those that produce food using traditional non-industrial methods.

I support non-GMO seeds and seek out companies that produce non-GMO seeds.  Go to this site and click on the link that will take you to the Council For Responsible Genetics where you will find a list of companies that have signed a safe seed pledge.

http://www.garden-of-eatin.com/how-to-avoid-monsanto/

One thing I am certain of - is that you cannot beat a home produced vegetable for taste.  Even the fairly fresh farmer's market produce that I frequently buy cannot stand up to a home grown vegetable for taste.

When you grow your own vegetables you know where those vegetables have come from and what they have been exposed to.

When you grow your own vegetables you can choose the most amazing varieties.  At first it may be hard to contain yourself.  I enthusiastically endorse trying LOTS of varieties.  Two of my garden favorites are "painted serpent cucumber" and "moon and stars watermelon."  I am a sucker for interesting names and especially varieties with a history.

Heirloom variety seeds are particularly appealing.  By planting heirloom vegetables you support plant diversity and help preserve seeds that would otherwise be lost to the all too prevalent mono-culture agricultural methods.  I plant and grow as many heirloom varieties as I can.  Besides fulfilling my criteria for having interesting names, heirloom variety vegetables taste different because they are not bred for transport - they are preserved and grown for their taste and uniqueness.

With a few exceptions, the last thing you might want to think about is ditching the idea of planting nice neat rows of veggies - and this will bother neat-niks - but I gave up planting many of my vegetables in nice neat rows several years ago.  What I learned over years of observing the habits of plants is that they are social creatures.  They actually like to cuddle with each other.  I think it is fun to see the surprising ways the plants in my garden, and nature for that matter, grow and mingle together.  That is one part of gardening I would not want to miss.

Gardens are meant to be shared.  They are a fun place to bring people of all ages.

Have fun in your incredible edible garden!

 

Vegetarian Chili From Carrisa's Kitchen

Carrisa adapted a recipe from Sally Fallon's book "Nourishing Traditions.  Carrisa followed the original vegetarian version of the chili and then she added one pound of cooked grass-fed beef when it was finished.  Carrisa said salting and draining the zucchini and eggplant is an important step as it keeps the vegetables from getting mushy during the cooking process.

Vegetarian Chile

1 eggplant, peeled, cut into 1/2 inch cubes, salted and drained in a colander for 1 hour
2 zucchini, diced, salted and drained in a colander for 1 hour
1/2 c. extra virgin olive oil
2 onions, chopped
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 c. chicken stock
1 can tomatoes, chopped briefly in food processor
1 small bunch of basil leaves, cut up
2 T. chile powder
3 cloves garlic, peeled and mashed
1 T. ground cumin
1 T. oregano
2 c. black beans
2 c. corn kernels, fresh or frozen

Garnish

chopped green onion
grated raw Monterey Jack cheese
chopped cilantro
sour cream

Rinse eggplant and pat dry.  Saute in batches in several tablespoons olive oil and transfer, using a slotted spoon, to a large casserole, adding more oil as needed.  Rinse zucchini and pat dry.  Saute in batches in olive oil and transfer, using a slotted spoon, to casserole.  Saute peppers and onions in batches and transfer to casserole.

Add stock, tomatoes, and seasonings to the pot, bring to a boil, skim and simmer for 1 hour.  Add beans and corn kernels and simmer another 1/2 hour.  Serve with garnishes.

Cubed Eggplant Salted and Drained for One Hour

Cubed Zucchini Salted and Drained for One Hour

Medley of Chopped Onion, Red Bell Pepper and Yellow Bell Pepper

Chili Simmers on stove for One Hour

A Delicious Vegetarian Chili

 

The Test Kitchen

I have been busy working on a cookbook.  What I have found very helpful is to have Carrisa test some of the recipes with me.  This week Carrisa tested a fruitcake recipe.  While I have been busy in the kitchen experimenting and developing a delicious gluten free version of the original family fruitcake recipe - Carrisa baked the traditional version of the recipe using sprouted wheat flour instead of regular flour.  Here are some of the photos she took in her kitchen.

Carrisa mixes up the dough using real food ingredients.

Carrisa stirs in organic nuts and dried fruits.

Carrisa pours the batter into a parchment paper lined baking tin.

Here is the fruitcake fresh from the oven.

The fruitcake cools on the counter,

The finished fruitcake inverted onto a plate.

A delicious slice of fruitcake.  

 

Chocolate Class

I am the creator of Serene Cuisine and I have worked in southern California - Santa Barbara to Marina Del Rey - as a personal chef for over a decade.   Recently I have found myself focusing more on education and cooking classes which highlight local foods and farmer's market produce.

For Valentine's Day I will be offering a cooking class that will feature chocolate recipes that will range from the classic French to the campy - things you could easily take on a hike with you.  The selection of chocolates will contain all organic ingredients and will use full fat cream and natural sweeteners such as honey, fruit, and organic cane sugar.  The class will be gluten and grain free.

We will be making about 5 - 7 different chocolate recipes that day.

Chocolate Truffles

Chocolate Cinnamon Rolls

Chocolate Coconut Drops

Chocolate Apricot Truffles

Chocolate Ganache

Chocolate Balls

Participants should bring an appetite for sampling and plan to take some chocolates home with them to share with their sweethearts on Valentine's Day.

The class will be held in my kitchen in Thousand Oaks on February 11th from 9 am to about noon.  The cost of the class is $45.00.

To reserve a place in the class I can be reached at lisavalantine@gmail.com.

I think it will be a very fun class and look forward to welcoming some new comers to this class.

The menu may be subject to change depending upon what is available at the markets.

 

Quail Eggs

Quail Eggs

I love to try new things - especially when it comes to food.  When I found a petite package of quail eggs at the market in Santa Barbara I could not resist buying them.  Quail eggs are truly beautiful to look at.  Each egg is different with distinct pearly brown markings.  The inside of the egg shell is tinted a delicate blue color.  Quail eggs are SMALL. Though you cannot tell it from the picture they are actually no larger than the end of my thumb.  I made 5 quail eggs for breakfast this morning.  The five eggs together were about the same size as one large chicken egg.  I found the flavor of quail eggs rich and delicious.  What I like about eating quail eggs is that you get a bit of yolk in every bite.  

I think quail eggs would be amazing in a bento box lunch!

Thai Green Curry

A Recipe From Brett

Yes!  Brett cooks!  The recipe he shared with me is delicious and versatile.

Coconut Thai Green Curry

1 onion chopped
2 T. coconut oil
1 - 2 c. cubed chicken - already cooked
1 - 2 c. veggies - carrots, zucchini, peas, cauliflower or green beans
1 can coconut milk
1/2 c. chicken broth
2 T. asian fish sauce
2 T. green curry paste
sea salt to taste
fresh basil and cilantro

Saute onion in coconut oil until soft and tender.  Add cubed chicken and saute for 2 minutes.  Add veggies, coconut milk, chicken broth, asian fish sauce, and green curry paste.  Bring to a boil, reduce heat, cover, and simmer gently for about 15 to 20 minutes or until the vegetables are tender. Adjust seasoning and add sea salt to taste.  Serve as a delicious soup and garnish with fresh basil or cilantro.  If you don't have fresh basil - the dried seasoning is good.

Brett

Edible Adventures Update

Carrisa

Initially this blog was inspired by my daughter Carrisa and the powerful decision she made to change her health destiny through dietary change. I wanted to record and commemorate our journey together and the time we spent in the kitchen, garden, and farmer's markets during the summer of 2010.  During that memorable summer we posted photos of some of our favorite kitchen adventures and included many recipes.  Edible Adventures became a scrapbook of our summer fun together.

Now that Carrisa is away at school our kitchen collaboration is not as easy and takes place long distance.  Those frenzied summer months that we spent in the kitchen together have given way to recipes shared over the telephone or e-mailed to each other.

We are both dedicated to seeking out the very best food that we can, favoring what is locally available and in season, and preparing our food with loving attention.

Carrisa continues to cook up delicious whole food meals for herself while maintaining a busy work and school schedule.  She tells me that she does a lot of her cooking on the weekend.

I continue to shop at farmer's markets and spend enormous amounts of time in the kitchen.   I am currently perfecting and refining recipes that will eventually go into a cookbook.  Because I am a cook that does not always follow a recipe and often feels inclined to create the "dish of the moment" I am learning to discipline myself and take more careful measurements of the food that I cook.