Extreme DIY

I'm not cooking.

Well, I am. Last night we grilled crooknecks, reduced some wine, added butter, and tossed it all with pasta, chicken breast, basil, and cheese. Tonight, pork filling for tacos. I do like pork in tacos.

I also made date muffins again (turns out the recipe actually works and wasn't a total fluke), and sauteed chard to go into biscuit pastry for lunchy spanikopita-type things.

But I didn't take a single picture.

But I did take pics of food. It's just that it's food in a somewhat less familiar format.

The garden.

Yes, food comes from dirt.

And while Taneasha and I are fans of DIY cooking, Recipe Guy has gone one step further and is DIYing his own food.

I've had gardens in the past, but right now I'm trapped in my student apartment without even a balcony on which to grill things. Man, I love food cooked on fire.

So, as I said, we grilled crooknecks last night. But first we had to harvest them. Squashes are fuzzy, and the fuzz is sharp and sticks in your fingers like fibreglass.

Tasty things always have ways of protecting themselves. Note that the broccoli has no thorns, no fuzz, no dangerous parts to navigate around. That's because it's not edible. Contrary to what his housemates seem to think.

Behind the broccoli is the remnants of the iceburg lettuces. There was romaine too. There's red leaf on the way. There's also chard.

A lot of chard. I'd already taken 2-4 leaves off each of those plants. That got me about 4 grocery store sized bundles of chard. Sautee that shit in bacon fat with a bit of browned onion... goes perfectly with fried chicken. Holy yum.

I need to make fried chicken.

Some would recommend frying these little green tomatoes,

but I think I'll wait until the sun turns them red (better them than me) and then eat them warm off the vine.

TIP: As soon as your tomato plant starts fruiting, defoliate it. Pervert, it means take the leaves off. If you remove the leaves around the fruits, the sun will ripen them faster and the plant will put more energy into fruiting since it no longer has leaves to feed.

And, if you let your cilantro go to seed, you'll attract all kinds of flying insects that will help pollinate the rest of the garden,

and those little green burrs in the bottom left are actually corriander seed, a component of garum masala. Let them dry, harvest them by putting a paper bag over the seed head, turn it upside down and shake; all the seeds fall into the bag. This works for dill seed too.

If you're lucky, you'll have a neighbour with honey bees

(can you see the bee butt in the flower?) who shares the hibiscus scented honey that results from his bees spending all their time in your bushes.

Of course, if you have a garden you need a compost heap.

http://www.youtube.com/watch?v=04Zz-GRPAzA

(still don't know how to embed vids)

Now, you may not end up with a blues-singing, advice-giving heap, but what you might get are a few volunteers. I don't think I've ever seen a compost heap that didn't have things growing in it.

We're pretty sure this is a butternut squash.

There are onions just to the left out of the frame too. Which is good because Mowing Man keeps mowing down the wild onions in the horse pature.

Speaking of wild things, remember the wild beans that appeared last year during the drought? Well, if you let wild beans go to seed in your garden, they will happily come back and demand trellises the next year.

How does your garden grow?

It's Tuesday?

So, Taneasha tells me that today is Tuesday and I was supposed to have some kind of post up. Um. Really? Okay.

Huh.

Um.

Well, I've had a houseguest for the last week or so, and it's "Reading Week" (aka midwinter break so university students won't kill themselves) so I've kinda lost track of a few things. Not the least of which is half my socks. Seriously, I've been wearing mismatches for the last few days because I seem to only have singles.

Fortunately, I have Recipe Guy handy. And he's good for more than just smart assed comments in the comments section.

Over the past summer Texas had one hell of a drought. Recipe Guy lost nearly his entire garden and had almost completely given up on home grown fresh veggies when he noticed something growing that he hadn't planted.

Looks kinda like a green bean, doesn't it?

Well, it kinda is.

Strophostyles helvola is a wild bean native to the southern US, and actually edible. Apparently these extremely drought tolerant plants were able to find a niche in his garden where everything else had died of sunstroke and heat exhaustion.

After a whole bunch of research and some test beans (Recipe Guy geeking out on food? who him? never. lol)

he harvested a bunch of them, parboiled and froze them.

Oops. Resized an already resized picture.

I know a few of you freaked out a bit when we harvested wild onions for our bread pudding, but really, there is food everywhere if you know where to look. We've also picked wild berries on the side of the road, culled rose hips from wild rose plants, scoped out wild grapes and chantrelle mushrooms; and when I was on the island I harvested wild chamomile almost daily.

I don't know about you, but when the zombie apocalypse happens, I'm going to be well fed, and it won't be with freeze dried army rations. 

The green beans froze quite well. We tossed them into a stir fry with some pea pods and pork.

Since it was his first harvest, a few of them had made it past their prime and were a bit stringy, but overall, they were just like the green beans you get at the grocery.

What have you eaten wild?