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Weeding the Raspberries

rapsberry.JPG The raspberry harvest was a little anti-climactic this year because we were out of town for the last pickings. When we returned the berries were clearly past their prime. No point grumbling too much however since this is a “building” year, so to speak. Around this time of the year I start preparing for next year’s harvest and the first step is to weed out any plants that have poked through the mulch. To be honest though the mulch we applied last fall will have nearly broken down by this time of the year so there are lots of little plants to deal with. For instance, about seven years ago, a sweet pea from next door hopped the fence to elope with our raspberries and they’ve been together more or less ever since. I keep trying to pull them out but they so persistently return, it must be love. I spent my time today weeding – and swatting at a cloud of little bugs that kept dive bombing my face.

rasptrellis.JPGThe next step after finishing all the weeding, will be to prune off this year’s dying/dead canes, prune the green canes so they’ll split and make a bigger harvest next year and then spread the whole area with mulch. This year I’m trying a thick layer of straw. But since it looks like rain, those are all tasks for another day.

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Solar Cooking (not): Chicken Rescue

One of the occupational hazards of solar cooking in Michigan is the weather. We really can’t count on sun every day. Nor can we depend on the brightly shining morning sun to stick around for the afternoon.

salsachicken.JPGThe other day, I prepared my so-easy-it-makes-you-blush Salsa Chicken. This dish consists of Salsa and Chicken. First I place the chicken in the round black pan. Then I add enough salsa or a can of tomatoes with green chilies to cover it. Put the lid on. Voila! That’s it. Into the solar cooker with the pan.

A half an hour later, the sun disappeared behind some substantial clouds, where I guessed it planned to spend the rest of the day. Potatoes, onions, garlic– I could have left in the cooker to eek out whatever rays they might capture. Raw chicken, I knew however, would not fair so well. So the chicken went into the refrigerator until closer to dinnertime. I then poached the chicken– not my favorite way to cook chicken, but a pretty good save under the circumstances.

The episode reminded me that, for me, solar cooking is an adventure, not a complete necessity. The almost invisible appliances of our kitchen are easy to take for granted. Having to resort to using the stove didn’t mean less fuel for heating or cooking over a fire because of a power shortage. Solar cooking is one option for us.

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Basil, my Love

If I could marry a plant, it would be basil.

basil.JPG

As a seedling, it’s a darling glossy emerald beauty. It looks like its adult plant from the get-go. So beautiful that when I had to thin the plants we’d started from seed a couple years back, I was nearly reduced to tears. I was pinching off the runts, when I caught the scent of basil. The little seedlings smelled as strongly as the full grown leaves.

I’ve gotten tougher over the gardening years, but I’m still in love with basil.

I suppose others have many uses for basil but I grow it with one purpose in mind: Pesto.

And, although there are many variations on pesto, here’s the very best recipe.

Pesto Sauce
(inspired by Jane Brody’s healthy cooking, but snazzled up a bit)

Put 3 cloves of garlic, 1/2 tsp of salt and 1/4 olive oil into the blender. Blend until smooth. Add 2 cups of packed washed fresh basil leaves, preferably straight from the garden. You might need to push the basil down with an implement, with the blender off. Add 1/4 cup of pine nuts and blend until the mixture is smooth. Add 2 tbs of soft butter (that’s where Jane and I part company) and blend. Stir in 1/2 cup of parmesan cheese. Thin with a little water or broth if you’d like.

Our favorite way to eat pesto is on pasta, either by itself or with chicken or shrimp too. Pesto is also great spread for sandwiches or a short cut to making bruschetta. I had a wonderful grilled cheese with pesto at a restaurant that I’m going to imitate at home very soon. It’s also good in a thick vegetable soup or added to mashed potatoes. Most of the time, we go for plain pesto pasta perfection.

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Red Hot Fire Poker

fire1.JPG The Red Hot Fire Poker was a freebie. We ordered some seeds from Gurney several years ago, and they threw it in as a bonus, as is their policy. Otherwise, The Red Hot Fire Poker is something we probably never would have planted in our yard. We’d never heard of it. Plus it’s not edible. Nor is it an herb. The last two are our major criterion for selecting to put a plant into our garden.

fire2.JPGThe Red Hot Fire Poker is amusing however. And aptly named. It’s bloom cycle is pretty brief so we’re always pleased when we don’t miss it. Kinda cute too, don’t you think?

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Solar Cooking: Apple Oatmeal Cobbler

I came up with a new recipe today, based on this recipe for Grandmother’s Crustless Pie from solarcooking.org. Mine is actually very different, but the recipe collection from the site provided the inspiration. It’s not really a cobbler and not really a crisp either. I’m at a loss for the perfect name so Apple Oatmeal Crisp will have to suffice.

You’ll need:

4 apples, pealed and sliced

1/4 cup sugar

Cinnamon

1/4 cup butter

1 cup old-fashioned oats

1 cup brown sugar

Butter a round black roaster. Mix the apples and sugar in the pan. In a bowl, combine the oatmeal, brown sugar, cinnamon and butter and sprinkle over apple mixture. Cover and bake in solar oven. Cool and serve with vanilla ice cream.

This was an absolutely wonderful dessert for a hot, hot summer day with no extra heat generated in our kitchen.

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