big news in my own back yard

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Sylvia Pendl's garden journal illustration of 'The Month of June'.

For the past 5 years I have been renting in a house with heaps of yard space and a healthy serving of southern exposure. On the downside, the soil quality is about as fertile as Saturn. It’s dusty, powdery and grey and I’m sure to blame for my garden’s mediocrity to date, despite my occasional yet optimistic additions of top soil and compost. But this year things are going to be different. It’s time to take the plunge…. but not without supervision.

As luck would have it, my good friend, Sylvia Pendl, just so happens to be a horticultural goddess. Not only is she an uber talented landscape architect, but also a very accomplished home gardener, ceramic artist, home renovator and, in my case, patient educator. I hope that she does not live to regret the day she decided to team up with yours truly, to assist me in realizing my dream of creating a real live producing vegetable garden all my own, while at the same time preparing her own garden for another year of bounty. There is a whole heap of prep to do if my project is to stand a chance of suc-seeding. So here is the plan:

1-Transforming my un-insulated sunroom into a greenhouse and using it to grow all our seedlings. Seeds and seedling trays and soil have already been purchased. A table for the trays was created by putting an old door on a fold out card table (my parent's first table from their first apartment some 44 years ago) and covering the horizontal surface with a plastic sheet. The first round of seeds were put in on February 14, as follows: broccoli, cabbage, 3 kinds of eggplant, fennel, kale, leeks, parsley and 4 kinds of tomatoes. So far, encouraging growth has been demonstrated by the broccoli, cabbage, kale and leeks. Word is, it is normal for the other seedlings to take a little longer to sprout. The seedlings require a very delicate irrigation technique. Each morning I mist water on them (with one of those spray bottles some of us used to use for cooling ourselves off during especially hot afternoons of sun tanning) and then turn them ¼ rotation. As instructed, I also place their lids slightly ajar for the day, so they don’t get all drippy with condensation and turn rotten and moldy on us. Then I put their lids down for the night, just like tucking in a toddler at bedtime.

2-Building 3 raised beds totaling 60 square feet of new food growing land and gathering various garden pots from secondhand stores in preparation for additional container gardening.

3-Filling new beds and containers with 3 cubic yards of soon-to-be-delivered amendment soil which will one day fortify and nurture the seedlings, so they may grow and prosper.

4- Learning how to water, weed and maintain all of this wonder, so it will one day grow up and become beautiful, gorgeous food.

5-Saving our seed, so that the whole miraculous cycle can be repeated again next year.

Shopping for seeds.

Feb. 22- Our broccoli seedlings are growing fast!

So far so good. In typical form, I am both excited and impatient. I want to be plucking salad from the raised beds yesterday, but the yard is still hard with frost. I know this year will bring a wealth of learning as well as immense joy and satisfaction…..All in good time, for you can’t rush nature. Stay tuned for the next installment of our gardening project, as we continue on our adventures….. from dirt to dish…..

tightwad tuesday- curry in a hurry

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Starting today, I’m going to be writing a post the 3rd Tuesday of every month which will focus on a tasty, healthy and inexpensive meal and also a breakdown of the cost per person. I feel that it is a good habit to be aware of how much we are spending to feed ourselves and our loved ones, even if it is not currently a concern. I also believe that frugal meal preparation is an enormous opportunity for creativity and new discoveries. Such excercises can teach us to appreciate and enjoy our food more, while at the same time learning to be less wasteful.

I made this curry to welcome home our house guests, who had just arrived after a long flight from a much warmer climate than our own. I figured that a steaming hot bowl of heart warming sustenance might take the edge off their long journey. This is a tofu and veggie version, though it would be just as good with chicken or fish. The entire cost for ingredients, including all spices and dried goods came to $10.63, though it is important to note that most of the purchases were not organic, except for the tofu and garlic. The meal ended up serving 6 of us, though the quantities are best for 4 generous entrees at $2.66 per person. Dealio!

Coconut Curry With Tofu & Vegetables (Served On Basmati Rice)

1 tbsp canola oil
½ onion, peeled and diced
½ head cauliflower, cut into florets
1 Japanese eggplant, large dice
1 orange bell pepper, cored and diced
2 medium yams, peeled and diced
4 cloves garlic, peeled and minced
2 tbsp grated fresh ginger
1 tbsp of your favourite curry paste
1 tsp dried curry spice

1 can coconut milk
300 ml cold water
3-4 pitted dates, roughly chopped
8 dried kaffir lime leaves
½ tsp salt

1 tbsp cornstarch
2 tbsp cold water
175 grams tofu (Pete’s Soyganic)
2 tbsp fresh basil, finely chopped
¼ cup fresh cilantro, roughly chopped
extra 2 tbsp fresh cilantro (for garnish)
3/4 c finely chopped cabbage (for garnish)

1 cup uncooked basmati rice (cooked according to package directions)

Bring large pot to medium heat. Add canola oil. Add onions, stirring until they are starting to become yellow and translucent. Next add the cauliflower. Cook for 3-4 minutes. Then add the eggplant and peppers. Cook for another 2-3 minutes. Using a wooden spoon, clear a space at the bottom of the pot. In this space add the curry paste, curry powder, garlic and ginger. Cook about 2 minutes, until aromatic. Next add the yams and stir constantly for 3-4 minutes. Now it is time to add the coconut milk, 300 ml of water, dates, lime leaves and salt. Cover with lid and bring to a boil. Reduce to a simmer and cook for 15 minutes.

Combine the cornstarch and 2 tbsp water in a small cup. Add to curry and stir constantly until thickened, about 2 minutes. Add basil and cilantro. Taste and adjust seasoning (salt). Simmer covered for another 5 minutes. Serve rice into soup bowls. Ladle curry on top. Garnish with fresh cilantro tossed with sliced cabbage.

baby, it's cold outside

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An old man once told me ”There’s no such thing as cold weather- just bad dressers.” But I beg to differ. No matter what I do these days to stay warm, even when indoors, I’m continually chilled to the bone (and I like to think that I am dressed for the climate). So I’ve been trying to come up with some crafty solutions. The infrared sauna I went to last week was great, but I can’t do that everyday. I bought myself a heating pad (which I now call my new boyfriend with a 6 foot cord), but it’s not exactly portable. If I plug in any more space-heaters, there's sure to be trouble. Then yesterday I saw my bathtub in an entirely new light. I often work from home…..why not combine my afternoon break / snack time with a hot, core warming bath? It didn’t take long to create a menu that would be complimentary to my decadent plan…..Ants On A Log (celery with peanut butter and raisins) + Cucumber Water. I’d had the flavoured water at a fancy spa once, and had been meaning to make it at home for quite some time. Today’s ‘home spa’ experience was both effective and extremely enjoyable. I think I’ll make another appointment for tomorrow.

Home Spaaaaah:

-tub full of steamy water, fancified with your favourite bath salts or bubble bath
-music to suite your mood
-candles, of course
-celery, peanut butter and raisins- serve on a fancy plate
-cucumber slices, ice and water- serve in a fancy glass
-a bathtub tray (could even be a plank of wood)
-your fluffiest bath towel + slippers + bathrobe

drinking at a kava bar and feeding moray eels

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Cup O' Kava at Kanaka Kava Bar..

I love finding these little jewels. I had stumbled upon the Kanaka Kava Bar not a minute too soon, just when I was about to accept the fact that Hawaii’s big island was completely void of any funk at all. Tucked away in the back of the Coconut Grove plaza, this sweet little spot serves as a unique and friendly oasis to both tourists and locals.

So exactly what is kava? Also known as Hawaiian 'Awa', the bar's website describes it as a "natural antidepressant and relaxant", though I actually found it to be a stimulant and also a mild anesthetic (my face and extremities felt rather numb after ingesting it). Made from the pulverized root of the (fresh) kava plant, the resulting mash is strained through a cloth and then mixed with fresh water. After the kava has been poured into a large hand carved wooden bowl, it is continually stirred, mixed and splashed (to keep it from separating and also to keep it fresh) and then served by ladle into a coconut shell cup. It is supposed to be consumed quickly (“slammed”) before the root has had a chance to separate and settle in the bottom of the cup. The liquid looks like muddy water taken from a torrid river and tastes like it too. But it is more than just a beverage. Taking kava also has a spiritual and social significance. “Made from the root of a species of pepper plant known as Awa (Piper methysticum, which is "intoxicating pepper"), Awa has been used by people indigenous to the South Pacific for over 3,000 years. The Kava beverage is a central part of Polynesian Society, and has been used for centuries as a ceremonial, medicinal and also recreational drink.”

The local patrons I sat amongst during my kava experience were super friendly and seemed to assume personal responsibility in seeing that each visitor felt welcome (as did the staff). The food menu looked appealing…..a simple but inspired looking Hawaiian selection of items such as Poke (fish), Kalua Pork, Taro (steamed in coconut milk) and Haupia (sweet potato pie) and I regret that I did not manage to fit in a return visit and order a meal. As I was getting ready to leave, bar regular ‘Dave’ was preparing to head for the beach and feed the moray eels. He was going to serve them fish trim from the restaurant kitchen and asked me if I would like to come along. Absolutely! As the beach was right across the street, we were at the water’s edge in mere seconds. Dave scattered the tuna trim buffet on the rocky shoreline. Eels have an impressive sense of smell and, in no time, were slithering up the rocks and snatching their supper. They ranged in length from 1-2 metres, some of them grey, some white and even one red ‘viper’ which measured about 5"-6” in diameter. They were very hungry and very creepy. (See video below)

Moray eels just the way I like 'em..... at a safe distance.

Eeeeeeeeels!

porridge- hawaiian style

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Homemade porridge, Hawaiian-style.

Without getting into too much of a ranty pants, the restaurant experience on Hawaii’s big island blows harder than the local trade winds. Meals are not only consistently poor, they are really pricey. I am known to be a woman who enjoys her food (especially when on vacation). I can't remember the last time that I returned home from a holiday critical of my culinary experiences in a foreign land.

Anyhoo….. on the upside, I was very fortunate to be staying with my family in a seaside condo that included a full working kitchen. We gave up on restaurant dining at the end of day 3, instead opting to do for ourselves. Though almost all grocery items are imported from the mainland (including produce plus a good deal of the fish and seafood), we were still able to prepare tasty meals..... even supplementing our larder with fresh ingredients from local farmers markets. But buyer beware- there are vendors at some of these markets selling products shipped in from off-island. You have to ask where their products came from if buying local is important to you.

The Holualoa Farmers Market on Saturdays (9:00 am - noon) seemed the most authentic that we saw. It was here that I picked up a jar of the most amazing raw honey I have ever had. Made from Christmas berries, its sweet, thick, creamy amber goodness was heavenly served on pretty much anything. The woman who sold it to me keeps the bees herself, reusing the same queen from batch to batch- unlike the usual practice, which is to start with a fresh queen each time. The finished product proved especially sensational drizzled over Hawaiin-style porridge. The local pink grape fruit I purchased from the citrus vendor could not have been any fresher, juicier or prettier.

A vibrant citrus selection at the Holualoa Farmers Market.

Porridge- Hawaiian-Style

Make your favourite porridge as you normally would, also adding ½ tsp of cinnamon and ½ cup of raisins. When porridge is ready, spoon into bowls. Top with:

-a drizzle of good honey
-fresh pineapple pieces
-fresh banana slices
-toasted coconut
-toasted macadamia nuts

Add milk or yogurt, as you like. Serve and enjoy, preferably al fresco..... while looking at the ocean and wearing no shoes.