Category Archives: Garden

Tastes like caterpillar

Matthew associates parsley with caterpillars, and I finally understand the connection.  While I don’t think that parsley tastes like caterpillar, caterpillars certainly find parsley tasty.

Chubby here is working to decimate our last parsley plant.  We’re allowing this because we’re nice people, and we think he’s a monarch.  However, we already stood by while three or four of Chubby’s siblings chomped through our other parsley plant.

Chomped 😦

Quite frankly, I’m ready for Chubby to be done.  On several occasions, I’ve said to Chubby, “Come on, freaking turn into a thing already!”  He’s certainly big enough, and I like to eat parsley, too.

Sharing is a two-way street, CHUBBY!

Butter with a side of vegetables

If you’re looking for decadent vegetarian comfort food, The Barefoot Contessa’s “Vegetable Pot Pie” is your dish.  While the vegetables make this somewhat healthy, don’t be fooled, it has TONS of butter.  (I’ve concluded that if a recipe doesn’t have at least a pound of butter, it’s not a Barefoot Contessa recipe.)

In our most recent rendition, we made this with vegetables almost entirely from our garden: butternut squash, carrots, onions, potatoes, green beans (subbed for the asparagus), and parsley.  The only non-garden veggies were the fennel (which we tried to grow) and the “small frozen onions” which I really don’t like that much anyway and may just omit next time.

My pastry chef makes the pie crust with 100% whole wheat pastry flour — healthy and so much tastier and more interesting than plain old white flour!

A few notes:

  • We skip the Pernod (an anise flavored liquor).
  • Don’t skip the saffron!!!  It’s pricey, but a little goes a long way — it’s important to the flavor here.
  • To make it vegetarian, we use veggie broth or stock instead of chicken stock.
  • We tend to be generous with the amount of vegetables.
  • To make it healthier, eat a small serving of the pot pie with some lighter side dishes to round out the meal.  I served this with a tomato salad last week.

Strange bean

I really want to tell you all about the amazing time I’m having at the Pro Walk Pro Bike conference and how much fun I’m having exploring the host city (to be revealed in a later post), but time is short, so I bring you a little garden tale.

While picking a very large quantity of green beans on Sunday, Pam remarked, “I’m just glad I haven’t picked any of the black with green stripes variety.”

Only a short time after making that comment, she came across this guy.  Harmless, but not exactly what you want when you’re expecting a handful of green beans!

Chinese red noodle beans

Red noodle beans growing on the corn stalks in our garden

The folks at BADSEED Farm and Market picked Chinese red noodle beans as the runner-up “sexy veggie of the week” a few weeks ago.  In the related post on Kansas City Food Circle, they describe the beans:

“They boldly trellis up my massive corn stalks and gracefully hang from the plant like some other-worldly red serpent swaying in the deep blue sky. They taste just as wild with a nutty, crisp, and fulfilling flavor.”

Now that you know a little more about these long and lean beauties, on to the recipes!

Simple preparation of lightly steamed beans with garlic olive oil and s&p.  Steam for 7-10 minutes, or until desired tenderness.

Saute onion and garlic in a bit of oil, then add beans.  Mix almond butter with enough water to achieve a saucy consistency and pour over green beans.  Finish with a touch or soy sauce or salt.

Start with lightly steamed beans and roasted beets.  Toss together with olive oil, a good balsamic, and s&p.