Tiny House Creature #6
Garden Treats and BBQ Beats
The tomatoes are almost here!! I mean the BIG ones. We’ve got a few cherry tomatoes and small plum tomatoes right now, but I can’t wait to slice into one of those giant juicy dudes.
Until then, we’re harvesting: peas (almost done), green beans, kale, so many cucumbers please save me, Japanese eggplant, raspberries, cherries, shishito peppers, jalapenos (mammoth and regular), zucchini, and broccoli.
I’ve started a couple of small preserving projects including pesto and kale for the freezer, black raspberry jam for the canning shelf, and sour cherry liquor for winter happy hours.
We’re in the process of removing some spring plants (peas and greens) from the garden and planting some fall-harvest veggies in their place. I’ve never done this before, but I’ve been inspired by so many of the UofM master gardeners that I’ve been volunteering with. I got some advice on how to get the most out of my garden, and I’ll be sure to keep you posted on how it goes!
FAST. GARDEN. SNAX!
Five garden snacks that take 15 minutes or less!
Mint Tea: (or any herb, really) I add a giant bundle of mint, 2-3 Tbsp of sugar, and 2 quarts water heated to “delicate,” or 160F, to a pitcher. Let it steep for 8-10 minutes, strain it, cool it down, and serve it over ice. My husband, Peter, also likes it mixed with a little sparkling water.
Blender Salsa: If you really want measurements you can find them online, but I’m not going to give them to you here! Take what your garden gives you, aim for the ratios in the illustration below, taste as you go, eat some chips, be happy.
“Shishito Snack”: We truly call this “shishito snack” in our house. We have it at least once a week, and it is the thing I miss most once the garden season is over.
Put a cast iron pan over high heat, add a splash of neutral oil, and throw in enough shishito peppers to qualify as a snack (for me that’s 12ish) Get some color on one side, then give them a stir - you want them partially charred, and cooked through but not totally floppy. Salt them at the end, and enjoy them outdoors so you can throw your stems into the bushes as you eat.
Kale Chips: The internet is already 27% websites with kale chip recipes. So this is just your reminder to make them because they’re delicious.
Cucumber Avocado Soup: Shoutout to my father-in-law, Alan, for this one. We had this while visiting them over the 4th of July, and it is now one of my favorite ways to use up cucumbers! It is super refreshing on hot days.
I use two large english cucumbers per avocado. Throw in herbs, chilis, garlic, fresh or frozen peas, salt, vinegar, yogurt… blend it alllllllll up, then chill. The batch in the image below had garlic, serrano chili, yogurt, cilantro, chives, and a little basil.
Mind the Map
For some indoor news: I got sick of looking at all of our board games through glass cabinet doors. I saw some old maps at a local vintage shop and attached them to the inside. Bye-bye trivial pursuit! I’d like to try the same thing with some other cabinets, but using fabric.
Music to grill to
I’m a mega podcast fan, but podcasts don’t feel quite right for grilling. I looked to Spotify to tell me what to listen to while I grill, and they really came through. This playlist is full of upbeat-yet-chill classics to sing along to while you flip your veggie burgers.
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I’m a soup lover all year round, but have never been a chilled soup girly. You have my interest peaked!