At this past Saturday's farmers' market, I was given a huge bag of turnip greens. I thought they would be perfect for winter stews. Below is a quick recipe on how to blanch and freeze your greens. ... continue reading...
Homemade Mexican Beans – Monday’s with Mami
I know, I know... I had promised Spanish flan for today's Monday's with Mami, however, with the sun shining most of this weekend and Father's Day, I spent my time outside with the family. I promise I'll have that post up for next week ;) So, I decided to post my Mexican style homemade beans recipe and I don't think this recipe will let you down. This is definitely not a Spanish dish but being part Mexican I also know a few traditional recipes passed down from my Mexican grandmother. These ... continue reading...
My wet, wet garden – June 20, 2009
Wet, wet, wet! The picture above should give you an idea of how wet my spring garden is. Can anyone tell me if I should give up on my fava beans for this year? I know I put them in too late and with all this rain I'm not sure if they will produce at all with the summer heat right around the corner. Makes me sad as I was putting together some fabulous Spanish recipes for them :( Can I reseed for a fall harvest? Everything else in my garden is yellowing and stunted but I'm not giving up hope ... continue reading...
In the Garden, 6-15-09
Our rainy weather has been overwhelming to my spring garden. My plot in the community garden soaks up way too much water. Next year I will build raised beds. It's too difficult to sit and have to watch my lovely plants soak up way to much water, yellow, and then fail to produce the harvest that I was hoping for. The plants seem to be dormant and aren't growing like they should be. A week and a half ago, I planted 6 more tomato plants in lieu of spinach that failed to grow. Now the tomato plants ... continue reading...
Monday’s with Mami – Puchero y Caldo
With fresh chickens in the deep freeze, I wanted to make a batch of chicken stock. In Spain, my family makes an amazing meal in a pot called Puchero. Soup bones of beef with marrow, ham, and chicken are added to enrich the soup and create a stock. After the meal is eaten, the stock is reserved and saved for other meals. Here in the states, my mother came up with our own form of puchero simply using chicken since beef bones and jamon serrano are not readily available. Though delicious in its own ... continue reading...
