The Goat Meat Diaries

Some time ago I wrote a post about goat meat. I wrote of its growing popularity in the U.S. I told of how my teenage son had tried it during a mission trip to Jamaica and liked it. But as of today, I myself have never tried it. All that is about to change.
Friends have given us a "wether', (a neutered male) for butchering. My first thought was one of delight, my second thought was, "oh, now I am actually going to have to cook it and eat."

What is it in Americans that makes us so afraid of food beyond the conventional, pre-wrapped offerings of our sanitized supermarkets? This is certainly not an urban area we live in. Many of us in this town grew up eating deer, elk, or cows and chickens raised on our own properties. Still, I have to wonder, what will Chevon (goat meat) look like? What will it smell like? Taste like?

And so I offer up myself and my family as guinea pigs. Or perhaps a better word choice would be 'product testers'. When we are finally in possession of our chevon, I will document our findings on this blog. If you have any recipes or cooking tips, offer them now.

adventurously,
-E

Cold Snap

To say it has been cold here would be a gross understatement. In fact, it has been "Where the heck are my gloves-The car won't start-Does anyone know where the icescraper is?-I need a new coat , this one isn't warm enough, "MOM, I'm FREEZING" weather.

Keep in mind this is the temperate climate of the Oregon. We don't typically get extremes of weather on either end of the mercury. Thus, a week in the low 20's nearly caused county-wide panic.

1. Our woodstove just couldn't penetrate the cold on that level. It was miserable in the house.
2. Pipes froze and some folks went without water for days.
3. Broken pipes at the stable meant that workers had to haul water to the horses by hand: terrible work in frigid temps.
4. The homeless suffered even more than usual.

God Bless the Green Spot Event Center. They opened their doors during the worst of the cold snap and provided both food and shelter for anyone who needed it- NO questions asked.

As our church meets there, our family had the honor and privilege of helping out. We had so much fun I'm almost sorry the weather has warmed up again. Almost, but not quite!

The Green Spot owner John, and his employees Anthony and Richard, did an amazing job of meeting the needs of the community. They borrowed cots from the armory, provided sleeping bags, and kept hot soup and coffee available at all times.

Word spread to the community and the donations just poured in. Peope would walk in the door with arm loads of pillows, blankets, coats, and clothing. Dante' and I enjoyed sorting and folding clothes. Phil helped wherever needed and Max served as unofficial taste tester. He really enjoys Richard's cooking, which by the way is fantastic.

About the food: There was always a hot soup bubbling in the pot. Usually chicken with noodles or dumplings and plenty of veggies. Boneless turkey and ham were roasted and made in to sandwiches. Breakfast was often biscuits and gravy. We also enjoyed cupcakes, muffins and cookies. In fact, the food was so good I would nearly get homeless to have some. (Okay, a tad of an exaggeration. But just a tad)

So that is what we are eating in Oregon this week. Food, love, fellowship and compassion. When a community turns out to help it's own, it is a beautiful thing.

Love and God Bless,
-Ellen

If you love peaches .......

I just finished canning 20 pounds of peaches with the help of my daughter. The heat of the kitchen was making us all mutinous. The good news? Lots of delicious jars of Elberta peaches to go into the cupboard.

Doing this brought to mind brought to mind the best-selling author and South Carolina peach farmer, Dori Sanders. This woman is a fantastic writer and a great cook.

Make it a point this month to buy (or check out from the library) her novels "Clover" and "A Place Of Her Own", as well as her cookbook. Dori is at heart both a humble peach farmer and vivid story weaver.


still Eating Oregon (I have the waistline to prove it!),
-E

Summer melon recipe

Here is a refreshing way with summer melons. Bonus- it's fast and easy!


Ingredients:
any combo of summer melons- cantaloupe, honeydew, watermelon,etc.
honey
cinnamon
fresh mint

1. Cut your melon(s) into cubes. (as much you need for the number of people your cooking for)

2. Drizzle with honey.

3. Sprinkle lightly with cinnamon

4. Top with finely chopped fresh mint.

Colorful, light and fabulous.

-E

small post

A few days ago I related to a friend that I was excited to start canning peaches. She kind of looked at me funny and said "How long have you been canning?". I told her last season was my first and she smiled. Now I know why....

1. It gets old fast.
2. You become a slave to your produce. Since veggies and fruits are oh-so- perishable,it becomes necessary to put everything else on hold to deal with them.
3. While your dealing with fruits and veggies, the rest of your house(and life) falls to the wayside. You wake up at the end of the day from a steam induced fog and realize that your house, laundry and dishes are dirty. bummer.

Having said all that, I wouldn't change a thing. The payoff comes later, I know. But for now, don't expect much of me. And if you come over to visit, kindly pretend you don't notice the mess.
grins,
-E

" U-PICK pics #1"

I heard from the friend of a friend about a couple who live "up-the-river." They run a small U-pick farm and offer their gorgeous fruits and veggies for a jaw-dropping .40 a pound. Believe me when I say I was there just as fast as my dodge mini-van could take me!

Glen and Kathy don't advertise because I suspect they don't want large crowds of folks disturbing their quiet paradise. But those who know the way are always welcomed by them, their bird-dogs, and a yard full of chickens.

This lovely haven appeals to all ages. Dante' likes the country views and friendly banter with Glen. Maxwell loves the food, the chickens, and the major spoiling he gets when we are there. *Note below the soda in his hand and the chocolate-chip cookie on his face.

" U-PICK pics #2"

We just couldn't resist taking one of Glen and Kathy's humongous zucchini, dressing it up and taking it back. Below, Glen shows off the spiffed up zuke.

garden notes.........

Went to my absolute FAVORITE U-Pick place today and got a lot of peaches, carrots and basil that will need to be dealt with. It's early a.m. here so I'll have to post the pics of that after a few hours of sleep.

In the morning, my friend Dawn will come over and help can peaches. In the meantime, I've made several batches of pesto and stashed them in the freezer. As I type this, basil dries up in the dehydrator overnight. I'll use it all winter in casseroles, soups, and salad dressings.

Early yesterday, Max and I dug up our trove of fingerling potatoes. Fingerlings are rather small, irregularly shaped, and elongated. A bit like fingers if you've got a vivid imagination. :) They fetch a costly price in the store as a specialty item. I simply grew them because a friend gave me some starts.

The green beans have finished for the season. Secretly I'm happy. There comes a point when you've seen one too many. For now, I'll be content to make myself weary of the peaches.

And after all these months of waiting, guess what??? Soybeans!! Finally! I'd begun to think they'd never show up. At least once a week some inquisitive person wants to know what that 'green mound' is in my front yard. That, I inform them, is my soybean patch. Minus the soybeans. But now they are growing and I'm quite happy. We may yet have edamame to snack on this winter.

So tune in tomorrow, another spate of pictures is on the way.
Happy Eating,
-E

Myrtlewood leaves as a culinary herb

Those of you who are lucky enough to live in the great state of Oregon have most likely seen a Myrtlewood tree.

Wood from this tree has a lovely grain pattern known as 'fiddling' or 'fiddleback' thus, making it popular for woodworking.

What you probably didn't know is that Myrtlewood leaves can be dried and used as a culinary herb. Years ago, in the Eugene airport gift shop, I saw a tiny bag of 4-6 leaves sold for $2.00. The directions said to use them as you would bay leaves.

Now you know I'm not going to pay money for something that is plentiful and free. So I gathered my own and dried them. I encourage anyone who can get them to do the same. It's a fun and exotic addition to your spice cabinet that will get people talking.

Too much of a good thing?

I love late summer. Fruits and vegetables are so plentiful it's easy to get carried away. Often I find that I've purchased or grown too much of something and don't know what to do with it. Good intentions lead me to believe I really will can all 10 pounds of beans and Pickle three bags of cucumbers in one day. Then I don't. Panic and guilt set in. What to do? Read on......

Triage your projects, so to speak. If you have raspberries, corn and peas to deal with all at once, chances are your in over your head. Sure you wanted to can them all, but that's not look like a reasonable goal right now. If you just can't live without raspberry jam, deal with that first. You'll be glad you did. If your crunched for time after that, try freezing your corn and putting your peas in to the dehydrator. Or the other way around. Whatever works. Below are some specific suggestions:

Peas: These are best frozen. Peas are the one vegetable that even professional chefs tend to use from the freezer. They don't keep long fresh and tend to get mushy when you can them. Alternatively , pop them into your dehydrator. They'll be great for soups later.

Green beans: Can them, freeze them, dehydrate them. Use small tender beans for making 'dilly beans'. Large thick green beans are better for canning as they don't turn to mush as easily.

Corn: Freezing is great, canning is fine, dehydrating is easy and convenient. For something special, try making corn relish.

Tomatoes: Canning or dehydrating is best. Dehydrated tomato slices are delicious snacks, are great in pastas, and go well in salad dressings as well as casseroles.

Zucchini and yellow squash: These are a toughie. They won't taste very good after being frozen and aren't very tempting canned either. But there are some tasty exceptions: try zucchini jam, zucchini pickles, or freeze grated zucchini for cake or breads. Also, dehydrate the slices for use in winter soups.

Carrots: Who doesn't love carrots? They are so versatile! Again, you can freeze them, can them, or dehydrate them for soups. They adapt well to all types of storage.

Blueberries: Freeze for use in pies or baked goods. Blueberries make excellent jam and if you want to try something different, they be dehydrated to use in granola, pancakes, muffins, or just snacking.

Blackberries: My husband's favorite jam is blackberry! Around here they grow wild everywhere. Free Food, yay!! Take advantage and freeze as many as you can to make pies.

Apples: In the fall, I can't seem to make applesauce fast enough to put some away for winter. The kids eat it as fast as I make it. Which is good because it's very healthy and easy to make. For a fantastic snack, dip apple slices in sugar before dehydrating. Or leave the sugar out for healthier eating. Try pureeing apples to make fruit leather in your dehydrator. And finally, make some apple pies ahead of time and freeze them to bake later on.

*When you open your cupboards/freezer and see all the good the good things you've stored for winter it's a very good feeling. Best of luck in your endeavors. If you have questions, email me at edibleoregon@rocketmail.com

-E

Reasons why......

....you might be hesitant to get started gardening and my personal solution/rebuttal:

1. " I live in an apartment", "I have only a small backyard"

solution(s)- Container gardening. I've seen people use everything from actual flower pots, to coffee cans, to buckets, and even cheap plastic storage tubs from Walmart.
You can grow an entire salad garden on your window sill or in a pot on your back porch. Dwarf varieties of carrots grow well this way. So do herbs.


2. " I don't have time for that kind of thing."

rebuttal- Yes you do. The first year I gardened, all I did was put some seeds in the ground and water occasionally. I purposely chose easy care plants and kept it all low key so I would not get overwhelmed. It is only as hard as you make it!


3. " Look at my thumb. It's black! I'll kill all the plants."

rebuttal- There is no such thing as having a green thumb or a black thumb. If you want something badly enough- YOU CAN DO IT!

4. " Isn't gardening an expensive hobby?"

rebuttal- Again, it's only as expensive as you make it. Buy seeds once. After that, let some of your plants go to seed, collect those and plant them next year. If you save your own, you won't have to continually buy them.

Also, get your hands on the current issue of Backwoods Home Magazine. They have the cheapest, most innovative garden ideas. It isn't necessary to buy a ton of gadgets to have a good garden.

5." Gardening is for women, or old people. "

rebuttal- Not anymore. Although many of us have nostalgic memories of Grandma's kitchen garden, today's gardeners are of every age, social/economic strata and walk of life. They have discovered what others already know: gardening is fun and rewarding.

6. "My neighbors will complain about my garden"

rebuttal- Because my backyard is all shade, my garden is in my front yard closest to the street. I live in a nice neighborhood and feared complaints. My neighbors LOVE looking at our veggies. They have had nothing but nice things to say about it. Just keep your space clean and attractive.


If you have any other concerns or questions, ask me. If I don't have the answer, I will go find it.

hugs,
-E

Your front yard "gourmet grocery store"

Listen, anyone can grow fresh gourmet veggies. And there is very good reason to do so. Have you looked at the price of snow peas and sugar peas in the grocery store? $4-$6 dollars a pound!!

Here is another compelling reason to 'grow your own': Convenience. It's no secret that I love to cook. And it's frustrating to continually run to the store for every little thing. Especially fresh herbs. You pay $2 for half wilted basil that you only use a portion of . The rest turns black before you find another recipe.

Meal planning also becomes easier. I can stroll out to garden and see what is currently ready to pick and plan accordingly. In early spring it is usually just a green salad with a few fresh herbs tossed in. As the season continues, I can add spinach, radishes, and peas. Soon I'm planning meals around broccoli, cauliflower, carrots, new potatoes, zucchini, and yellow squash.

The sad truth is our economy sucks right now. And our pantry is showing the sign-of-the-times. The end of each month is often quite lean for us.

Yesterday I opened our fridge to look for a veggie for dinner. There was only a sad, old bunch of celery in the crisper. "Not salad again", I thought to myself.

Out to garden I went. And guess what? After 10 minutes of careful fussing and picking, I was able to get enough sugar snap peas to saute' for dinner for a family of six. No driving, no shopping, no money spent.

Tomorrow I'm going to address stumbling blocks to starting your own garden. Most gardening challenges are easily overcome. So do not fear!

Then we'll talk about some simple easy preparations of garden veggies. As side-dishes, soups, and even main meals.

Many friends have commented that we eat well at my house. You can do the same at yours! Stay tuned..........

summer dialogue

Peas hang abundantly like clusters of grapes on the vine. Our cat Aphrodite becomes "Mighty Huntress". She lurks in the green of the garden, imagining herself to be pleasantly dangerous. Bean,the kitten, pounces on her. She cuffs him angrily, her cover blown.

Hummingbirds congregate at the back porch feeder- the animal kingdom's water cooler. Grr, our largest cat, chitters with anxious desire. He longs to catch them.

I grow tired of the kitchen. The cooking, the dishes, the counters, the floors- all of it. So I take Dante' and Maxwell camping.

Forty-five minutes to freedom. Our campsite is spacious, the largest I have seen. Three tents or more could fill the open spaces. But we don't need a tent today. We are staying in the yurt. It has three beds, two tables, chairs, a lamp and a heater. Very luxurious camping indeed.

I feel better at once. All the best sights, sounds, tastes, and smells are here. The vibrant crackling of campfires, the laughter of children, the chirping of birds in the massive evergreens that loom above our personal haven.

A quick, black crow announces our arrival. Be careful, I tell the children. They will eat everything you turn your back on. That night we lick the remains of burnt marshmallow from our sticky fingers. Maxwell and Dante' are impossibly beautiful by firelight.

We fall asleep beneath the canopy view of the yurt's dome. The last sound I hear is the low droning of grown-ups who talk carefully around the campfire while their children sleep.

Mid-season garden update

I absolutely love this time of year. The garden really starts to pay off in June and July. We have more lovely salad greens than I know what to do with. The peas are getting quite prolific, lovely dark green heads of broccoli are appearing. Veggie Paradise!

Something new we tried this year was potatoes and boy was it worth it! 10 Yukon gold starts have yielded more gorgeous spuds than I ever thought possible. They are so large the ground above the plants is crumbling as they burst through. It is so much fun to dig into the ground and find large new-skinned potatoes just lying around like rich women on lawn chairs!

The spinach is all gone now. It got fairly large but bolted too quickly and began to gather powdery mold due to all the rain. I had to run outside and pull it up all at once to save it. In it's place I've planted a multi-colored carrot mix. The package promises purple, white and red carrots. If they really turn out, that is going to look so cool! We have a juicer and I want to drink some purple carrot juice.

Ahhh, soybeans. Such enigmatic little plants. I fear our climate gets too much rain and too little heat for them. But they shyly hold their own. I really have high hopes for them.

Also new this year: exotic radishes. Why radishes? I just don't know. Max likes them, they are easy to grow, and there are some wicked cool varieties available. We planted these monster sized red radishes that looked just like carrots. They were pretty nifty. But check this out, I just planted some variety of Black radishes. And since we are big lovers of Japanese food, Daikon radish has been planted as well. More on that later.

Also new, the herb garden. The unused space just outside the front door under the eaves is our new herb garden location. Up and running are Borage, Cilantro, Sage,Mint, Chamomile, Parsley,Rosemary and Marjoram. The Thyme is dead. What is it about Thyme? It always dies! Is there some Thyme god I need to sacrifice to , to get this stuff to grow?

Newly planted herbs include Lemon Balm, Coriander and, ummmmm..... shoot I forgot. Something else.

On the far end of the herb garden Is a new wooden trellis I added specifically for growing climbing beans. The particular variety we are growing this year are bright red. The pretty vines are winding themselves up the trellis and climbing higher each day. One of the vines has wound itself around a sunflower. Yes, that's right. Sunflower.

All those years I lived in Kansas and never grew the dang things. Now I have three of them in my front yard! It happened because we use our rabbit compost in the garden. The rabbits eat a mix of grain and seeds, i.e. sunflower seeds. A few of them sprouted and I am letting them do their thing out of sheer curiosity.

Also new this year strawberry plants in large flower garden and baby's breath growing around the mailbox. Whew! I'm almost as tired typing this as I was doing all that work. Thank goodness Dante' is such a good helper. :)

Day Tripping part I

Although these pictures appear totally unrelated, they were taken during an afternoon outing. We drove about an hour to a small , rural town. Much smaller and vastly more rural than our own.

In just one day we encountered such a diversity of life it was amazing. I can't do it justice in just one posting so here is part I:





pic 1- Dante' and Rex by the river. Note the greenness of the water.

pic 2- An utterly gorgeous bloodhound sits watchfully on his porch.

pic 3- Max on the 'upside' of a teeter-totter.

Bleeding heart, Oregano, Society Garlic, lettuce....

Just some beautiful photos from our garden. :)

Eating Seaweed

Went to Eugene on Monday to take Dante' to airport. (she's in Colorado for the week) Took advantage of the trip to shop at the Asian Grocery store. Bought too many cool things to list all at once.

Max's choice? A jar of seasoned, roasted, seaweed. mmmm-mmmm. Actually they aren't too bad. Salty, crunchy and vaguely reminiscent of chips.

So we get home, open the jar and start sampling. Next thing I know, Max is feeding one to the dog-And he likes it! Now the three of us are chewing away when our cat Aphrodite suddenly wants a piece of the action. I tear it up and offer it to her. She likes it.

So Max, Rex, Aphrodite and myself had this odd seaweed eating moment together. Who knew it was a foodstuff that worthy of attention?

grins,
Ellen

If you haven't already, go have some fun!!

It's tough to post this time of year with so much going on. The weather is beautiful, the gardens are going well, the baby goats want playing with..... Lots of wonderful distractions keep me from writing for the blog. :)

If your stuck in a rut, if your not having fun, be encouraged to try something new. I'll make a list to get you started with some ideas that are as frugal as possible.

1. Dig a pit in your back yard. Line it with bricks. Start a (safe) fire and roast marshmallows.

2. Dust off your tent and air it out. If you can't afford to go anywhere, just set it up in your front or back yard. Then camp out and do idea number 1.

3. If you don't have a yard, put a tent in your living room. We've done this and it's fabulous.

4. Lay blankets in the yard and watch the sun set.

5. Eat dinner outdoors. If you don't have a patio set (we don't) drag your dining set outdoors (don't laugh, we've done it) and enjoy a candle light dinner al fresco.

6. Roast corn on the cob for dinner. It is so delicious off the grill.

7. Go fishing and vow to eat your catch for dinner.

8. Make paper lanterns and hang them from your porch or balcony.

9. Borrow a telescope and stargaze.

10. Spend an entire day at the park, lake , or beach. No cheating and going home early.

11. "Summerize" your living space with wildflowers, throw pillows in summer-y fabrics, and don't forget to open the windows and let some light in.

12. Water balloon fight! You live near a dollar store, don't you?? Get 'em cheap.

Okay, that's plenty for now. Don't plan too much or think too hard, just go renew your spirit with some good old fashioned playtime.

love,
-E

Eating Pasta , AKA "Please Try This At Home"

This isn't a recipe so much as it is an idea for what to make in a hurry. But it is one of the fastest ways to get a delicious meal when your tired of the same old thing.

you need:

long-cut pasta (such as linguine or spaghetti)
butter (margarine will do in a pinch)
anchovy paste or tinned anchovies (don't you dare say "Yuck", it doesn't taste like fish at all, but it imparts a gorgeous depth of flavor, I promise!)
Parmesan

optional: parsley, capers, fresh lemon

To Make:

1. Bring a pot of water to boil, add your pasta

2. While waiting for step one to complete, get out a saucepan and gently melt some butter. Use a few tbsp for one person, 1/2-1 whole stick for several people.

3. Squeeze in just enough anchovy paste for saltiness and flavor. If using tinned anchovies, start with one and take it from there. Stir to amalgamate the flavors.

4. Drizzle this velvety mixture over your already plated pasta. Top with Parmesan.

NOW, if you really want to make this dish _SEXY_ , add one or more of the following:

1. finely chopped parsley (chefs call it "chiffonade")

2. a sprinkle of capers (brined will do but the cured in salt kind taste better)

3. A squeeze or two of fresh lemon juice (don't used bottled, you'll regret it)

***** This pasta is the cure for bored palates!

Notes: keep tinned anchovy in your pantry as well as capers. You can make this supper anytime you want to without having to run to the store for ingredients.

Eating Lemon Pie

Phil and I had dinner with friends to celebrate his birthday. Patti brought her amazing lemon pie. We would all gladly turn another year older (wrinkles and all) just to get a piece of her pie.

The recipe for this pie is a family secret. Since Patti isn't sharing I beseech someone to share theirs with me. I'd be happy to even approximate something like hers.

Cmon, send me your recipes.

full of lemon pie, happy, and headed for bed,
-E