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We had hoped to leave our pumpkin patch in place until a little later this month, but nature had different plans. Rain over the last week encouraged us to harvest our pumpkins and winter squash. The photo above is what we collected. A few of the smaller squash were moldy and got thrown in the compost bin. I will be trading some squash for figs and making a lot of pumpkin curry this winter. I absolutely love pumpkin! One of my favorite recipe’s in the world is Squash Lasagna, but instead of Butternut Squash, I like to use Pumpkin. I know it sounds a little strange, but I promise that it tastes fantastic!
This is a Wonderful Recipe from Weight Watchers that I make every winter.
4 cup all-purpose flour
2 1/2 cup fat-free evaporated milk
2 medium garlic clove(s), minced
1/3 cup grated Parmesan cheese
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
10 oz dry lasagna noodles, cooked al dente (about 12 noodles)
10 oz cooked winter squash, thawed if frozen
1 cup part-skim mozzarella cheese, shredded
3/4 cup golden seedless raisins
2 Tbsp pine nuts, chopped
Preheat oven to 350°F.
Place flour in a small saucepan and very gradually whisk in milk and garlic. Warm over low heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from heat and stir in Parmesan cheese, salt and pepper.
Spread 1/4 cup of cheese sauce over bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of squash and 1/2 cup of cheese sauce. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of remaining squash and 1/2 cup of cheese sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down. Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheeseBake until lasagna bubbles around edges and is browned on top, about 30 minutes. Slice into 8 pieces and serve
Mark and I went on a little adventure a few weeks ago that I am just now having time to write about. We drove up to Lake County to pick our ¼ of an all natural pasture raised/ grass feed steer for our freezer.
After reading Omnivore’s Dilemma this summer, I’ve been unable and unwilling to eat any beef without knowing exactly where it came from. I hate the idea of supporting feed lot practices in any way. This has seriously reduced the amount of beef that I’ve been eating to just about none. While perusing Craigslist, I came upon an ad for all natural grass fed beef and since Mark and I already own a chest freezer to store it in we thought it might be worth exploring further.
I called up the Rancher Eric and he told me that he would have a Steer ready to process in about 2-3 weeks. The grass fed steers are really lean and a lot smaller than grain fed. The cost was $3 per pound on the hoof and ¼ steer would be around 125 lbs. Mark and I decided we would give it a try, and a few weeks later Eric called back to see what cuts of meat we wanted. Since I have never ordered meat this way, I was not quite sure what to ask for. He kindly went over all of the different cuts with me and told me that it would dry age for 18 days and then he would be individually wrapping it and freezing it.
About 2 months after ordering it (slow food) we got a call that it was ready to pick up. The directions to Eric’s house involved miles of dirt road and I was excited to see where our steer had grown up. It was a beautiful drive about an hour from home. The area was once volcanic and there is obsidian rock scattered all over the road. We met Eric, his wife Nora and 4 of their 6 kids. They had quite the menagerie of animals, cats, dogs, chickens, running around their yard. I felt instantly at ease since it reminded me of my house. Eric told us a little about his history, he used to be a Sherriff, but had to retire after an injury. He had worked as a butcher as a teenager and decided to go into ranching. He took us down to the pasture where his grazing cattle live. The grass was starting to dry out, but I was surprised at how tall it was and how green some still was despite the hot weather. I asked where they get their water from and he explained that there is a stream running thru the pasture area. They actually have 1100 acres they can roam around on. We stopped by a farm stand on the way home and I bought a box of the most gorgeous Okra EVER to pickle (see Okra Pickles post). It was a great trip and Mark and I have enough meat to last all winter and spring. I’ve made some steaks and used some hamburger in meat sauce (we have over 20 lbs bags of it). So far so good. The meat is so lean that there is almost no fat in the pan when cooking. I am looking forward to coming up with some fun and creative recipes for all of it.
Grape Vine Fence
Baby Grapes
I've added a nice rice straw mulch over the entire garden. I'm hoping it will work to keep the weeds down and some extra moisture in. The photo above is of 2 rows of heirloom tomatoes we have growing on a tomato fence. The plants are secured to a wire fence supported by T-posts. It seems to be working well so far. I waited longer than I should have to support the plants and they were pretty out of control when I finally got around to tying them to the fence.
I've realized that I have been way over watering the poor plants so I am trying to cut back to every 3rd day. The leaves were starting to yellow and get a little curly which is a bad sign. Under the tomato plants I've planted carrots and baby spinach as well as beans and beets.
I also picked this 6 bouquets of Roses, Dahlias, Lavender, Bells of Ireland, Agapanthus, Liatris, Artemisia, Hydrangea and Butterfly Bush.
Grabbed some fresh eggs too:
Not a bad shopping trip to the backyard
On the east side of our green house we have planted Corn, Squash, Melons, Okra, Cilantro, Basil, Lettuce, Radishes and more....
South of the green house we have Beans, Peppers, Eggplants, Beets, Chard, Black Basil, Tomatoes, Onions, Strawberries and Rhubarb
Here's a shot of our little pumpkin patch. It is located to the west of our green house next to the chicken coop. Mark had to raise up the sprinkler on to a pole because everything grew tall very quickly. There are about 10 different kinds of winter squash and pumpkins planted here. 
On Saturday night I took out an entire weeks worth of frustration, hostility and stress on the unsuspecting players from the Central Coast Roller Girls. Crashing into the other team as hard as I can on skates is extremely fun and it feels really good despite the sore muscles that go along with it. Sure, I took my fair share of hard hits too and I ended up on the ground more than once. I did what I had to do and I kept on skating even after taking a skate to the face in the 3rd period. I’m happy to say that I only got thrown in the box once and that was just for some elbows.
I feel quite serene now like all of the stress for last weeks flower show craziness is gone. It is a really good outlet for me and I’m happy that we won by over 100 points. I’ll be going to the chiropractor tonight to get adjusted, but it was all worth it.
I am excited to report that we won 1st Place, Best use of Summer Annuals and Best use of theme at the flower show.
The Best of Show award went to a beautiful garden that I will be posting a picture of very soon.
This photo is of the eastern most side of our garden looking thru the tomato fence. We've got beans, squash, okra, melons, tomatillos, basil, cilantro, lettuce, radishes and corn growing in these three beds.
This photo is of one of three tomato rows. We have 27 different heirloom tomato plants growing this year. not counting the volunteer mystery tomatoes that are popping up everywhere.
This is the middle garden, in front of our green house. There are probably around 40-50 eggplants (all different varieties) and 60-70 peppers plants in this section. There is also more beans, swiss chard & beets, basil and green onion planted here (not pictured). The peppers seem to be growing quite slowly. The eggplants made a miraculous recovery from the damage done by beetles early on. Once I get the straw mulch spread out I will take some more photos to share.
I went on a bicycle ride with Mark last weekend. It is the first time that I have ridden a bicycle in over 10 years. It was awesome! I’ve completely forgotten how good it feels to cruise around. My bike is less than ideal. It is a little rusty and not very comfortable but it will work fine until I can save enough to get a more reliable one. I don’t like that my bike has a ton of different speeds and I have to keep shifting on the handles. We rode 5 miles and I could have easily gone much much further if my behind didn’t hurt from my seat. I really want to get a simple cruiser bike with 3 speeds and a really wide seat. Mark has a mountain bike that he is happy with but his behind was a little sore too. He hasn’t been riding for awhile either. It’s funny how we each have very different ideas of what the bicycles should be used for. My suggestion was that we ride our bikes to the grocery store or over to the coffee shop. The closest one being a few miles away. He refused because he “does not want to go grocery shopping when he is all sweaty”. He wants to just go ride around with no particular destination in mind while I want to get from point A to point B. I have a feeling I am going to be riding on my own a lot. While out riding on the trail near our house we discovered some walnut trees and blackberry bushes loaded down with almost ripe fruit. I can’t wait to go back in a couple of weeks to harvest some berries for jam. I clocked how far it would be if I was to ride all the way to work each way. It is exactly 11.6 miles from my driveway to my office. There are 39 stop lights between here and there. I’d like to think that my fat ass could actually make it. I am going to have to test my theory by getting on a bike at the gym and trying to pedal 11.6 miles. I’ll let you know how it goes.
Salad from our garden
I am so sad to report that my Oca has completely disappeared. Apparently something living in my yard found it to be quite delicious, because it has vanished. After over a month of waiting for Oca sprouts to come up, I dug down to see what was happening. Not one single tuber was still in the ground. I was at first completely disappointed, but then decided that I would just order some more seed starts and give it another try. I called up the folks at Nichols nursery to order some more and also to quiz them on the likely cause of the disappearance. I gave them the lowdown on what had happened. The woman I spoke with was so sweet. She cheerfully announced that they would be sending me a replacement at no charge. I was shocked. How cool is that? I am now excitedly awaiting the replacements so I can give it another try. This time I think I am going to make some chicken wire cages around the plants to thwart any would be gourmet gophers or moles. On a happy note, the Yacon I am growing seems to be taking off. It has been really easy to grow so far and I am hoping for a nice harvest (and that it tastes good, since I’ve never tried it before).
I finally got going on the garden after I got back from Bakersfield. All of the beds have been formed and I've now got most of them planted (photos coming soon).
