From harvest to table ~ what's cooking now?

This blog shows where all those garden goodies I grow end up. I call this little eating area next to the stove my "chef's table" because at all the best restaurants it's a privilege to be invited to dine in the kitchen where the chef reigns supreme. So here I am "reigning" and you are all invited. :-D

Thursday, May 24, 2012

In a pickle

There's been a decided trend this Spring.

(1st pic)  Neighbors T&T gifted me with a bag full of quart canning jars that they happened to have and thought I might get some use out of them.  There was a comment, "Are you going to make pickles this year?"

(2nd pic) Neighbors C&N brought back an empty bag I used to give them an armful of kale.  There were 2 VERY large canning jars inside.  They'd found them and thought I could use them.  "Are you making more pickles?"


Subtle!  Even my mother keeps trying to give me empty glass jars from her kitchen.  I guess last year's foray into refrigerator pickles was a resounding success.  

But nobody beats the unsubtle approach my buddy Dave took. 

(3rd pic)  Last time we ventured up to Hartville for some shopping, I was presented with a no-nonsense straightforward gift of 6 HALF-GALLON canning jars.  "Here.  Make pickles."

(4th) pic.  Notice that no one gave me any PINT  jars... *snicker*

The cukes are just sprouting now for June plant out.  Grow fast, little guys.  Meanwhile - someone call Mother Nature.  Last year we got almost 50" of rain - and was TOTALLY responsible for the huge bumper crops of cukes!!   But this year has been dry/normal.  We'll just have to keep our fingers crossed.  What a pickle ...

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Tuesday, May 8, 2012

Savory oatmeal wedges

Most mornings I'm just too eager to get outside and play in the garden so I usually skip breakfast.  Well, I know that isn't good.  So years ago I came up with a healthy, high protein, high fiber breakfast that would make 6 servings that I can wrap up in the 'fridge and can be grabbed on-the-go in the morning.

In a bowl I whisk up 6 large eggs (only 3 yokes, I'm watching my cholesterol), then add 1- 1.5 C of rolled oats and 6T of milled golden flax seed.  I like mine spicy so add smoked chipotle powder, cracked black pepper and a little sea salt.

I whisk some more until it's a gloppy mess.  Let it sit a minute for the oatmeal to 'open up'.  Meanwhile I've heated a skillet to medium and sprayed it with olive oil.

Pour in the batter, spread it out, and let the bottom brown.  Then, with the courage of your convictions, get a spatula under it and flip it over.  Turn down the heat by half and let the other side cook (couple of minutes).  Turn off the heat and let it sit a minute.

Cut into 6 wedges.  Each wedge then contains an egg, about 1/4 C (dry) oatmeal and 1T of flaxseed.  I like mine warm with a little BBQ dipping sauce.  I also like it cold, right out of the 'fridge if I'm on the run.  Sure saves me time in the morning and I can still have a healthy bite before I head out.

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