Gardens Gone Wild: Harvest Niçoise

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We’ve been traveling, attending a couple of family weddings and doing a little business along the way. It didn’t seem realistic to ask them to postpone their special events on account of our vegetable patch, so the consequences when we got home were, well, interesting…

First, beans were just nicely coming into bloom when we left. Which means Jack’s beanstalk had nothing on us when we arrived back. Beets are still growing, and we’ve already harvested potatoes. A few tomatoes were spared the post tropical storm blight that has attacked local crops.

All in all, we had the makings of a lovely salad (and roasted veg are in our future). The eggs, olives, and tuna are not our own, but the rest is absolutely home grown.

For two:

Cook 2 small red potatoes and 1 large golden beet (reserve the greens for the salad). Throw the beans in to blanch, just at the end of cooking.
Hard boil 2 eggs.
Chill all of this (we cooked ours at breakfast time).

Arrange the chopped greens on a plate. Top with the cooked, cooled veggies, some sliced tomato, olives, and good quality water packed tuna.

For the dressing, mix 1T/15ml each of Dijon, olive oil, and vinegar (your choice).

Enjoy!

Berr(y) this in mind…

Thanks to the amazing team of women and men at St. Anthony’s, who put together a delicious roast beef dinner last night. This was our first visit to this annual fundraiser, but it definitely won’t be our last. We hardly need more food after such a feast, and yet, here we are…time for breakfast!

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Ever-bearing local strawberries were in stores and stands this week, and we’re of two minds. When we were young, everything had a season, especially strawberries. When it was the right window, we ate strawberries in every conceivable form and fashion. Then we put up, jammed, froze, or canned as many as we could, for the other seasons.

This year we missed the traditional strawberry window, on account of the happy event of gaining a son-in-law. So we were sort of relieved to see another crop appearing in our local shop. They look delicious on this almond-y French toast, we think you might agree. But we must say, it seems a little of the magic is lost. The nip of fall is in the air. We’re turning our attention to beans, root vegetables and kale. True, they might not be as tasty on our morning toast…but we think it is a better idea not to press the seasons too far. With so much bounty to enjoy, we’re fans of the ever-unfolding mysteries of what we will find in the garden that needs to be eaten next.

We do eat more than breakfast. Really!

Looking over recent posts was very revealing. So much breakfast! Perhaps it is because that is when there is time to write. Who knows? So today, once again, a report on the start of the day.

The chill is in the air, a harbinger of fall. Heather and thistles bloom in the garden. I don’t want to face autumn, but it will come, regardless. So we might as well do it with a full tummy. This morning’s egg features mushrooms, some chopped chard and tarragon from our garden, and a little cheddar cheese. The jam on the toast is local, too…made here at home.

This isn’t our only meal of the day, though. Tonight we’ll be joining our friends at Ratinaud for Les Saucisses en Folie. Real local charcuterie…you can’t get much better. Perhaps a reason to love the end of summer, after all. Unfortunately tickets are sold out. But you can taste their delicious wares at the Kitchen Table on some Friday or Saturday soon, and we are sure they will be worth the wait.

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We’ve got avocado’s number…

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This morning we were out for a walk in the early morning, keeping our commitment to be fitter, not fatter, in 2014. This is especially important if you’ve had far too much fun with friends or family on the weekend. Don’t give up, just get on track.

Breakfast was a healthy affair – a piece of plain wheat toast, topped with 1/3 of an avocado mashed with lemon juice, 1/3 of a medium tomato, diced, a poached egg and a sprinkle of lemon pepper for me, and two servings for the big guy.

We’re so grateful that the good weather continues and we can get outside and keep fit without ending up drenched or freezing! Hope you’re having a healthy, happy day as well.

Incredible Grill-Roasted Veggies

These veggies are as fresh as can be – harvested in our own garden and roasted within minutes of being picked.

Choose your own mix of veg and herbs. Chop into bite-sized pieces, toss with a little olive oil and wrap in a double layer of foil. Put this on your grill while it’s heating, turning occasionally. It’ll be done when your steak or pork chop is cooked. Not grilling meat? About 10 minutes (plus the preheating time) should do the trick.

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We’ve been harvesting deliciousness

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So many good things are coming out of the garden this time of year…it makes all the cold, wet planting in spring worth it. Today we had a small grilled steak with a little chipotle spice and the remains of our crunchy potato salad from the weekend. Paired with a lovely mix of greens (mizuna, Simpson lettuce, romaine, and red leaf lettuce) topped with green onion and mushrooms, dressed in a balsamic Dijon vinaigrette, it truly was the taste of summer at its best.

A Different Kind of Breakfast Grill…

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It’s the rainy Monday of a long weekend and we’ll be working to prep for the coming week. Something with a multitude of flavours should inspire us. We started with four slices of homemade whole wheat bread – nutty and tasty. We dipped these in a mixture of egg and milk (2 medium eggs and about half a cup or 125ml of 1% milk in our case). Our electric grill/griddle has both smooth and rippled plates so we heated it up with one of each in place. French toast on the flat side, and tasty local plums on the ridgy one. They might stick a little, but the flavour is fantastic.

Topped with a little maple syrup from our friends down the road at Acadian Maple Products, this was a sweet start to the day.

To our Nova Scotian friends, happy Natal Day. Happy Simcoe Day, Ontario….and for all of you celebrating some sort of holiday Monday, have a safe, fun holiday, however you spend it.