Yard Fresh Pt. 2

September 24th, 2009
Birthday Italian plum cake

Birthday Italian plum cake

Even though this summer was probably the busiest summer of my life because of the book I still managed to take time to cook. Earlier in the summer I posted Yard Fresh — with photos of all different foods I made when the garden was just starting to get fruitful. This is the second installment — foods cooked up from the front and backyard during the thick of summer which in my garden translates to lots and LOTS of tomatoes and then some. And if you don’t know from experience — this year has been a fantastic year for tomatoes.

I take a lot of photos of the foods I prepare and post them to the Portland-based site Culinate. If you haven’t checked out Culinate before you should. The “Fritters” on the homepage are really fun and a great source for local seasonal recipes and kitchen inspiration.

Here’s a bit of what I’ve been eating the past couple months…

Grilled lamb burgers stuffed with feta and mint, oregano and garlic from the yard with a pea shoot, green leaf salad with a miso citrus vinaigrette.

Grilled lamb burgers stuffed with feta and mint, oregano and garlic from the yard with a pea shoot, green leaf salad with a miso citrus vinaigrette.

Hermiston canteloupe lime juice.

Hermiston canteloupe lime juice.

Spaghetti with a spicy, garlicky sweet pea tomato sauce. These are definitely the cutest tomatoes I've ever grown. They're tiny but pack a lot of flavor.

Spaghetti with a spicy, garlicky sweet pea tomato sauce. These are definitely the cutest tomatoes I've ever grown. They're tiny but pack a lot of flavor.

Lightly blackened salsa pureed with lime juice, chimayo and old wrinkled man chiles, and lots of garlic and cilantro.

Lightly blackened salsa pureed with lime juice, chimayo and old wrinkled man chiles, and lots of garlic and cilantro.

Chickpea and red lentil curry with snap peas, basil and beet greens.

Chickpea and red lentil curry with snap peas, basil and beet greens.

Crock fermented dills with lots of peppercorn.

Crock fermented dills with lots of peppercorn.

Every summer I make as much hot sauce as possible. This batch blended kung pao chiles, tomatoes, garlic, lime juice, olive oil, ground mustard seed, a small plum and a splash of vinegar. Delicious.

Every summer I make as much hot sauce as possible. This batch blended kung pao chiles, tomatoes, garlic, lime juice, olive oil, ground mustard seed,a small plum and a splash of vinegar. Delicious.

You can also check out:
Yard Fresh
Yard Fresh Pt. 3

9 Responses to “Yard Fresh Pt. 2”

  1. Lelo Says:

    I have half a cantaloupe in my fridge: I’m going to go juice out.

    I’m intrigued by your hot sauce: how long does it keep? Do you follow a recipe or just wing it? I bet it’s great!

  2. Lelo Says:

    “I’m going to go juice IT.” sheesh

  3. Liz Crain Says:

    Juice out or juice it! I think both sound great.

    I don’t have a recipe for that hot sauce but I’ve been making various hot sauces for years and follow the same general bones — some kind of emulsifier (mustard powder, olive oil), the heat of course, the acid (lime, vinegar, other citrus), tomatoes, onions and other aromatics all pureed.

    It keeps for a long time with all the acid and salt and sugar but I refrigerate it. I did can some jalapeno kiwi hot sauce once and it was good but I prefer the fresh flavor and eating it as we go. We eat a lot of hot sauce though so it’s practical to make fridge space for it.

    This one had a lot of ginger in it and I’ve been really into it for that reason.

  4. Toby Says:

    Those pickles look great, but it looks like they were made using pink ‘peppercorns’ (which aren’t pepper at all). Many people have bad reactions to them:

    “While we’re on the subject of pepper, you should know that pink peppercorns are not true pepper. They’re the dried berries of the Brazilian pepper tree (Schinus terebinthfolius) and have become popular despite questions about their safety. Pink peppercorns can cause symptoms resembling those of poison ivy/oak, as well as headaches, swollen eyelids, shortness of breath, chest pains, sore throat, hoarseness, upset stomach, diarrhea and hemorrhoids. I avoid them.”

    http://www.drweil.com/drw/u/id/QAA400102

  5. Liz Crain Says:

    Toby —

    I must admit I had no idea. I really like the flavor of them. It seems like in such a small amount pink peppercorns are probably harmless but I’ll definitely keep your warning in mind. Is there a particular study that you can point me to?

    Thanks for the info.

  6. Yard Fresh | Food Lover's Guide to Portland Says:

    […] Comments Yard Fresh Pt. 2 | Food Lover’s Guide to Portland on Yard Fresh Pt. 3Yard Fresh Pt. 3 | Food Lover’s Guide to Portland on Garlic Growing 101 — […]

  7. Yard Fresh Pt. 3 | Food Lover's Guide to Portland Says:

    […] Pt. 3 | Food Lover’s Guide to Portland on Yard FreshYard Fresh | Food Lover’s Guide to Portland on Yard Fresh Pt. 2Yard Fresh Pt. 2 | Food Lover’s Guide to Portland on Yard Fresh Pt. 3Yard Fresh Pt. 3 | Food Lover’s […]

  8. Yard Fresh Pt. 5 | Food Lover's Guide to Portland Says:

    […] Fresh Pt. 4 Yard Fresh Pt. 3 Yard Fresh Pt. 2 Yard Fresh Pt. […]

  9. Yard Fresh Pt. 7 | Food Lover's Guide to Portland Says:

    […] Fresh Pt. 6 Yard Fresh Pt. 5 Yard Fresh Pt. 4 Yard Fresh Pt. 3 Yard Fresh Pt. 2 Yard Fresh Pt. […]

Leave a Reply