Chicory: more than a weed

Chicory is a hardy perennial with a long, fleshy taproot, a rosette of leaves, and a branched flower stalk topped with pale blue flowers. It can be grown from seed in the garden, but there is enough of it around our place growing wild that I have yet to bother putting it in the garden.

Though considered a weed by most, the plant has many uses. Chicory was cultivated in Egypt 5000 years ago and is mentioned in the oldest complete herbal written by the Greek physician Dioscorides. In the US, it served as cattle and sheep fodder and was added to salads and medications.

The leaves can be used fresh in salads or cooked like spinach. If you plant the roots in a dark area you can grow tender pale leaves, often called Belgian endive.
The roots can be collected in the fall, dried and ground and used as caffeine free coffee substitute. Though I haven’t tried this, I intend to this fall. If it tastes good and is easy enough to do, I may make a permanent bed of chicory in the garden.

Though the flower petals are edible, be warned, the pollen of composite flowers is highly allergenic and may cause reactions in sensitive individuals. Sufferers of asthma, ragweed, and hay fever should not consume composite flowers, and may have extreme allergies to ingesting any flowers at all.

Although I might sprinkle a few pedals over a salad to add some color, I mainly use these beautiful blue flowers to press for later use in hand made cards or framed the dried flowers to give as gifts.

Chicory can be also be used as a dye to furnish orange or blue colors in wool.

Though chicory is said to have medicinal uses, I hate to recommend a medicinal use that I am not sure is tried, true or healthy. If you consult a reputable source for directions and information, I am sure you’ll find many uses of this weed-herb-plant for teas and antiseptic rubs.

Planning a Dinner Party

I'm planning a dinner party; an adults only, on the deck, under a tent, with a whole bunch of candles dinner party.

I wanted the menu to be something simple, yet unique and sophisticated. Of course, the party food will revolve around fresh produce grown in our own backyard, starting with a salad of mixed greens and nasturtium leaves (for a peppery flavor). The dressing selection will include, Zesty French, Asiago Caser and French Vinaigrette.



In addition to the two recipes below –which use flowers as their main ingredient (how pretty will that be), we’ll be serving:

Filet Mignon & Shrimp Kabobs
Baby Zucchini (sautéed in olive oil, rosemary, mint leaves and chives)
Cucumber Salad
Fresh Jams w/ toast corners (just made wild black raspberry and rhubarb jams)



A Varity of Breads

For drinks I’ve selected-

Organic Pomegranate Italian Soda
French Berry Lemonade
Iced Tea
A Selection of Wines
Bottled Beer

And for dessert-

Mulberry Custard Pie w/ Vanilla Ice Cream

If my hot peppers are in before the party, I will make hot pepper jelly. A jar of this, whipped up with some cream cheese, makes and excellent sweet/spicy dip.



Stuffed Nasturtiums

3 ounces softened cream cheese
1 tablespoon heavy cream
2 tablespoons minced fresh chives
Salt to taste
30 large nasturtium blossoms

Mix together the cream cheese, heavy cream, chives, and salt until smooth. Spoon about a teaspoonful of the mixture into the center of each flower. Fold the petals up around the stuffing. Chill for up to an hour before serving. Makes 30 appetizers.



Battered Zucchini Flowers•

18 zucchini blossoms

A pint (500 ml) whole milk, or a mixture of beer and milk
3 heaping tablespoons flour
An egg, lightly beaten
Salt
Olive oil for frying

Trim the stems of the zucchini blossoms, remove the pistils, wash them gently and pat them dry just as gently.

Prepare the batter by combining the milk, flour and egg.

Heat the oil.

Lightly salt the zucchini blossoms, dredge them in the batter, fry them until golden, drain them on absorbent paper, and serve them hot.

Firecrackers for the Mouth: Eat ‘em and weep

Whether you’re looking to add a little sparkle to a meal or you want to experience an explosive bang, there’s a pepper to suit your needs.

Though sweet green bell peppers are the most popular garden variety, peppers come in an amazing array of colors, shapes, sizes and flavors. While green peppers have no heat, the intensity of other varieties is measured by the Scoville Heat Unit. The scale measures a substance called capsaicin, the chemical that gives peppers their spice.

Though many think of peppers in relation to Mexican food, peppers are an important ingredient in Asian, Indian and Latin American meals as well.

In addition to their use as a fiery spice, peppers have been long known for their medicinal properties. Hot pepper supplements –mainly cayenne, are useful for circulatory and digestive health, as well for arthritis. Topical warming gel made from pepper heat is great for those suffering from the aches of arthritis or sore muscles.

If you want to experience pyrotechnics long after the fireworks display ends, hot peppers are easy to store and preserve for use throughout the year and can be easily dried, frozen or canned.

But just like the July 4th fireworks, safety precautions need to use used when dealing with hot peppers. Gloves should be worn while preparing peppers to avoid burning your skin and other sensitive mucus membranes that your hands might touch after preparation.

Easy to grow, and fun to eat, hot peppers can make the dog days of July feel cool by comparison.

Enjoy the recipes below and have a safe and fun 4th of July!

Pepper Type and Scoville Unit Heat Rating:
Habanero 200,000-300,000
Red Amazon 75,000
Pequin 75,000
Chiltecepin 70,000-75,000
Tabasco 30,00-50,000
Cayenne 35,000
Arbol 25,000
Japone 25,000
Smoked Jalepeno (Chipotle) 10,000
Serrano 7,000-25,000
Puya 5,000
Guajillo 5,000
Jalepeno 3,500-4,500
Poblano 2,500-3,000
Pasilla 2,500
TAM Mild Jalepeno-1 1,000-1,500
Anaheim 1,000-1,400
New Mexican 1,000
Ancho 1,000
Bell and Pimento 0

Chipotle BBQ Sauce
3 cups

8oz tomato paste
1/2 cup packed brown sugar
1/2 cup blackstrap molasses
1/2 cup ketchup
1/8 cup cider vinegar
juice of 1 large lemon
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
1 teaspoon ground chipotle
1 pinch salt
1/2 cup tomato puree

Whisk all together in a large bowl. Great with chicken. To grind chipotle you may dried chipotle and use a coffee grinder to grind.

Coconut Cilantro Chutney
2 cups

1 cup freshly grated coconut or 10 tablespoons dried and 8 tablespoons water, soaked for at least one hour
1 teaspoon salt
1 teaspoon sugar
2 tablespoons lime juice
2 fresh jalapeño chilies, seeded and chopped
2 medium shallots, chopped
3 cups cilantro leaves, chopped
2 inch piece of fresh ginger, finely chopped
2 teaspoons peanut oil
1 1/2 teaspoons whole brown mustard seeds

Combine coconut, salt, sugar, lemon juice, chilies, shallots, and 4 tablespoons water in blender. Blend to a fine paste.
Add cilantro and ginger. Blend again adding more water if needed. Place oil in a small pan over medium heat. When very hot, add the mustard seeds stirring constantly. Roast until they start to pop. Remove from heat and add to chutney.
This sauce goes very well with seafood, especially scallops. Add to the pan to warm after searing the seafood. Serve with rice.

Recipes are courtesy of Emma's Food for Life restaurant, Selinsgrove, PA

http://www.emmasfoodforlife.com/

T&D Cats of the World, Penns Creek, PA

I don’t go to things like zoos or circuses because I don’t want to support taking animals from the wild so that I can have the pleasure of seeing them. In cages. Out of their natural habitat. Obviously not living the way nature intended them to live.

But T&Ds is different. They rescue these animals from idiots who think having monkeys, lions, tigers and bears for pets is cool, until they realize monkeys, lions, tigers and bears are wild animals not intended for home keeping. Some of their animals are from zoos, an aged tiger couple, exhausted from constant human interruption, retired to T&Ds –where visitors and hours are more limited and obtrusive than a public zoos. Some of the animals came from other places, those set up to entertain people with a wild animal tour that wasn’t profitable.



For whatever reason they are there, these animals are now trapped in a caged life. But T&Ds mission is not to run a profitable zoo, rather they use these animals as a tool to teach people why wild animals should be kept wild, and to bear witness to what happens to those animals when they are taken from the wild and find themselves unwanted and homeless.

It is because of this mission, and their excellent care (thanks to the owners and countless volunteers and donations) of the animals, that I found myself able to enjoy seeing these amazing animals up close and personal.



Because it was a cool breezy day the animals were very active. But my camera battery died ½ way through the walking tour, thus I missed photos of the lions playing like kittens, the bear who followed us hoping for a treat, posing, doing bear type tricks and grumbles very similar to my dog Mo when he wants biscuits.

The tiger in the pool was cooling off before taking a leap at his tiger friend, playing a wild game of chase, the second tiger took a turn cooling down, and then peeking over so carefully over the edge of the tank to stalk his fellow tiger prey. They were a joy to watch and I was glad to see, despite their lack of real freedom, their pleasure with one another.








http://www.tdscats.com/

Flowers in Bloom

I thought these pictures turned out real nice. Notice the droplet of water on the small white flower (snow peas) and the litle ant and tiny pink center on the large white flower.

Eat More Good Stuff

I have several friends who are vegetarian or vegan, one who is raw vegan and another who eats all raw food (including raw meat and fish).

The whole raw food thing intrigues me; consuming all fresh healthy organic low calorie fruit & vegetables fresh from Mother Earth… yet I like meat. And hot soup on a cold day. And pasta, who could live without pasta? And I love to cook.

With all those ands the chance of me eating a totally fresh raw diet is pretty slim. But I have tried to ad more fresh produce to my diet. Even so, I don’t like boring, so here are a few of my favs, concocted to provide fresh healthy foods while still be yummy –and pretty, too.

Spinach Salad
A plate full of fresh baby spinach
Fresh mozzarella cheese cubes
Sliced black olives (drizzle w/ olive juice for dressing)

Vegetable Salad
1 peeled and sliced cucumber
1 sliced or diced tomato
½ sliced onion

Dress with fresh garden herbs, a tablespoon of olive oil and some balsamic vinegar, stir, serve, or make beforehand and chill.

Tropical Blender Smoothie (serves 2-3)
1 Banana
1 lg. can pineapple w/ juice
1 sm. can mandarin oranges

Blend on high, pour, drink.

Fruit Smoothie
1 Banana
1 cup strawberries
1 sliced apple
1 cup water

Blend on high, pour, drink.

Yummy!!!!!!!!!

Cats are pretty cool...

I saw the cat watching over her kingdom from her perch atop the porch swing. She hopped up, and later down, as though it was nothing. Cats are pretty amazing.

Baby Robins Leave the Nest

The baby robins that were born in the nest on top of the outhouse light have left the nest. While the other three took flight, this little fellow made it to the ground, flapped like hell and got nowhere. I put him back into the nest before the cat got him. Mom returned with a juicy meal, fed him (her?) and off they went.

A little protein goes a long way :-)

Grow Your own Victory Garden

With the onset of World War II, numerous challenges confronted the American people. The government found it necessary to ration food, gas, and even clothing during that time. Americans were asked to conserve on everything. With not a single person unaffected by the war, rationing meant sacrifices for all. In the spring of 1942, the Food Rationing Program was set into motion. Rationing would deeply affect the American way of life for most. The federal government needed to control supply and demand. Rationing was introduced to avoid public anger with shortages and not to allow only the wealthy to purchase commodities.

Others planted "Victory Gardens" to conserve food. For a small investment in soil, seed and time, families could enjoy fresh vegetables for months. By 1945, an estimated 20 million victory gardens produced approximately 40 percent of America's vegetables.

Training sessions were held to teach women to shop wisely, conserve food and plan nutritious meals, as well as teach them how to can food items. The homemaker planned family meals within the set limits. The government's pursuading of people to give up large amounts of red meats and fats resulted in people eating more healthily.

The government also printed a monthly meal-planning guide with recipes and a daily menu. Good Housekeeping magazine printed a special section for rationed foods in its 1943 cookbook. Numerous national publications also featured articles explaining what rationing meant to America.

Essentially it is a vegetable garden. The intention behind it is what makes it unique. Victory Gardens are a legacy of World War I, the Great Depression and World War II.

But now some say the pendulum may be swinging back. Between E. coli scares, global warming, the "buy local" movement, aging baby boomers with more time to spare and a desire to enjoy the freshest of fresh, a new wave of grow-your-own has begun.

And a new study out of St. Louis University suggests that young children in rural areas eat more fruits and vegetables when the produce is homegrown, and that garden-fed children prefer the taste of fruits and vegetables to other foods.

During World War II, some 20 million people answered the call to plant their own gardens in the name of patriotism. This time, Doiron says, the issue is about feeding the world, which is expected to grow from 6.5 billion to 9 billion people by 2045.

"It's all meant to be working toward the goal of sustainability, which we have to be working toward if we're going to feed 9 billion people nutritiously in the next 40 years or so," he said.

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Here are 10 tips for starting a backyard garden in the spirit of the World War II era. The advice was assembled by Blair Randall, the director of a San Francisco project to revive victory gardens.

1. Get to know your soil. What is the history of your soil? For soils near freeways or alongside buildings older than 1978, when lead was banned in paint, consider having your soil tested for lead before growing food crops.
2. Know your climate. This will determine what plants you should purchase or seeds you can sow. North Texas is USDA Zone 7 north of LBJ Freeway or 8 south of it.
3. Add compost, add compost, add compost! Compost will greatly improve the nutrient profile of your soil and allow your soil to accept and release water. Compost is easy to make at home with either a backyard compost bin or a worm compost bin.
4. Give up part of your lawn. If you have a yard, consider turning part of it into a vegetable garden. If space is limited, use the sunniest part.
5. Plant a fruit tree. To eat a plum today from your garden, you need to have planted that tree three or four years ago. A large number of fruit trees can be purchased on semi-dwarf root stock, keeping them to a manageable size.
6. Share with your neighbors. You will grow too many tomatoes, and they will grow too much zucchini. Invite them over for a picnic, and make a salad with your extra produce.
7. Plan in the winter for your spring plantings. Order seed catalogs, and allow the excitement for the coming spring and summer to carry you through winter.
8. Eat locally. A frequently cited 2003 study found conventional produce traveled an average of almost 1,500 miles from farm to markets in Chicago and St. Louis, consuming a great deal of fuel in the journey. You can reduce those "food miles" by growing some part of your meal at home.
9. Get out into your yard by tending a garden. The flowers you plant will attract wildlife such as birds and beneficial insects to your yard, but it will also attract you to your yard.
10. Donate extra produce to your local food bank. It is common to have too much of, say, okra.

The best garden tool ever

A hoe requires a lot of "weed whacking" where the metal blade on this type of hoe is merely pushed back and forth in the garden, the metal blade cutting the weeds at their roots.

In about 10 minutes I eliminated any little weeds sneaking into the garden. It also serves as a nice edger around the garden, a few strokes around the edges each week keeps that grass that tends to wander into the edges back where it belongs.

I think the tool cost around 15 bucks, a worthwhile investment for the gardener who prefers 10 minutes of working standing on 2 feet to an hour or more on hands and knees.