Garden Party

I have had requests to post pictures of my garden this year. Here they are!!! We worked hard this summer to prepare for a fall garden. The pictures don't do it justice. I have had hard time capturing an image of the garden as a whole. 

The garden plot

I have six or so rectangular plots about 4' x 8'. We don't have a whole lot of sun in our yard and this spot makes the most of the sun. I planned the rectangular plots so that I have easy access the each bed in it's entirety. I can also rotate crops easily this way by planning my planting in successions. 

Here is some of what was planted in my garden this fall:

Swiss Chard.... Yummy!!!

Arugula, also known as Rocket Salad or Roquette greens. A spicy, delicious salad green. It is my favorite, with a peppery bite. 

Tat Soi, in the Bok Choy family.  A delicious Chinese green.

Peas please!!!

Carrots and Collards

This is my first true attempt at a fall garden. So far it has produced well. I have been busy enjoying the local farmer's market and have not depended excessively on our garden goodies. Now that the market is closed, I am looking forward to eating more from our little plot. My overgrown radishes have fed our chickens well. They love the greens!

The carrots are about ready for harvest and I will harvest them through the early winter. They are protected by being in the ground. The chard also needs to start being used. I love me some chard! I may try my hand at freezing some. I will let you know how it goes. It does not like temperatures below 30 degrees. So I am harvesting and putting some away now! The arugula, collards and kale should overwinter until we get a hard freeze, or dip well below 30 degrees. The collards and kale actually improve their flavor  after some chilly weather.

I will be whipping up some of these garden goodies soon and plan on sharing my favorite recipes!

What is your favorite Fall vegetable?

Delicious!

Yummy! My first "harvest" this year has started. My sugar snap peas have started to take off! They are blooming and growing peas fast. I only planted a few, enough to snack on while outside. I love them fresh picked! 

I am really writing to share the most delicious recipe with you. It is long and looks complicated, but it isn't. Trust me. It was so yummy! It is for sure going into my rotation, especially for having guests over or taking someone a meal. 

It was in Cooks Illustrated Magazine. They are the people that do America's Test Kitchen on PBS. They try stuff out, figure out the best way to make it and share it with you! Now I am passing it on. Bear with me.... lots of typing ahead.... you can't get this on their website without buying a subscription, so eat up people!

Baked Ziti

serves 8-10(I say 8 adults with a side dish, or 6 with big helpings or seconds)

Note* don't use pre-shredded cheese, it doesn't melt well

1 lb whole milk or 1 %cottage cheese( I picked up 4% off the shelf. It worked great)

2 large eggs, lightly beaten

3 oz grated parmesan (about 1 1/2 cups)

table salt

1 lb ziti or other tubular short pasta( I used penne)

2 tblsp olive oil

5 med garlic cloves, minced or pressed

1  28 oz can tomato sauce

1  14.5 oz can diced tomatoes

1 tsp dried oregano

1/2 cup plus 2 tbsp chopped fresh basil leaves

1 tsp sugar

ground black pepper

3/4 tsp cornstarch

1 cup heavy cream

8 oz low moisture mozzarella, cut into 1/4 inch pieces

Method:

1) Heat oven to 350 degrees with oven rack in middle position. Whisk cottage cheese, eggs, and 1 cup parmesan cheese together. Set aside. Boil water and cook pasta. Do not over cook. 7 minutes is good. Drain, set aside and leave in colander. Do not wash the pot!

2) Meanwhile, heat oil and garlic in 12 inch skillet(or whatever you have), until it becomes fragrant, but not brown(mine browned and tasted fine). Stir in tomato sauce, diced tomatoes and oregano and simmer for 10 minutes or until thickened. Off heat stir in 1/2 cup basil and sugar, then season with salt and pepper.

3) Stir cornstarch into heavy cream in a small bowl. Transfer mixture to the empty pot that you cooked the pasta in. Bring to a simmer and cook until thickened. 3-4 minutes, stirring the whole time! Remove pot from heat and add the cottage cheese mixture, 1 cup of the tomato sauce, 3/4 cup mozzarella . Stir to combine. Add pasta to coat thoroughly.

4) Transfer pasta to 13x9 baking dish(or whatever you have that will hold all of that pasta!) and spread remaining tomato sauce evenly over pasta. Sprinkle the remaining mozzarella and parmesan over the top. Cover tightly with foil and bake for 30 minutes.

5) Remove foil and continue cooking for another 30 minutes until it is bubbling and brown. Cool for 20 minutes(I let mine sit for 40 and it was just right to eat). Sprinkle with remaining basil and serve!

I think that after you have this you won't go to the trouble of making lasagna again! So good! I can't wait to have leftovers. The flavors are bright and full.

Next time I make it I might try freezing half and serving half. It is too much to make just for the two of us. I might also try jazzing it up. I think that sausage, grated zucchini or mushrooms would be fantastic. Try it with a straight run the first time. You won't be disappointed! Let me know how yours turns out.

P.s.

Update on Potato Bread: it freezes beautifully! Make some!