It’s okra time! We see okra in a very small window in the PNW. We relish it while we have it. I can’t get enough of fried okra and this sweet, locally grown corn is wonderful. I remember when I was very small and my mom would fry up a big batch of okra that my Uncle George brought from his garden. Nothin’ like it on earth in the summertime in Texas!

Fried Okra

Best fried in a cast iron skillet

1-2 lbs okra, about 3″-4″ long

a mixture of 1/2 flour and 1/2 white corn, about 1 – 1 1/2 C total
season flour/corn with salt and black pepper to taste (I usually use 1 tsp of each less salt and more pepper)
a neutral oil like canola, grapeseed or safflower (use about 1/2″-3/4″ in the pan )

Heat oil in skillet until a drop of water sizzles. Chop tops off of okra and slice in 1/2″ slices. Toss in seasoned flour/corn mixture. Fry gently in pan for 25-45 minutes, tossing as you go. Drain on a brown paper bag and EAT YOUR FILL!

DARK CHOCOLATE CARROT CAKE WITH DARK CHOCOLATE GANACHE

For Cake:

You need two 9″ cake pans and wax paper
Preheat oven to 350
Have all ingredients at room temperature

2 1/2 oz dark chocolate bar or chips (not so sweet)
1 1/3 C unbleached white whole wheat flour, sifted
2/3 C unsweetened cocoa, sifted
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp sea salt
1 tsp ground saigon cinnamon
3 eggs
1 – 1 1/4 C honey (the original recipe calls for 1 1/4 C, but you could use less for less sweetness depending on how sweet the chocolate is)
2/3 C vegetable oil (use a neutral oil like grapeseed or safflower or canola)
2 tsp vanilla extract
grated zest of 1/2 orange
3/4 C whole buttermilk
1 1/2 C finely grated carrots

Melt chocolate according to package directions in the microwave. Set aside to cool.
Combine sifted: flour, cocoa, baking powder, baking soda, salt and cinnamon.
Separately, beat eggs and add honey and beat, add oil, vanilla, orange zest, melted chocolate and buttermilk. Mix very well.
Add dry ingredients in three batches, mixing well after each addition. Add carrots and fold in.
Divide mixture into two cake pans that have the sides buttered and floured with cocoa powder and a round wax paper placed in the bottom.
Bake for 35-40 minutes until the top is firm and a toothpick is clean when inserted in the center. Remove from oven and let completely cool in the pans on a baking rack.
When completely cool, take out of the pan and peel off the wax paper. I usually place the bottom side up because it is level and the icing works better.

For Ganache:

6 oz Ghirardelli bittersweet 60% cacao chocolate chips
1 C heavy creme
1/4 C honey (the original recipe calls for 1/2 C, I used less because the chips were sweet)
1 tsp creme de cocao
1 tsp Grand Mariner

Melt the chips according to package instructions in a microwave. Let cool.
Warm creme in a saucepan – don’t boil. Add honey and gently whisk for 30 seconds, add creme de cocao and Grand Mariner and whisk for 15 seconds until incorporated. Add the creme to the melted chocolate and gently whisk just until mixed. Do not overbeat! Let cool.

When the cake is cold and the ganache is at a cool room temperature (about 65-70), brush away all the stray crumbs on the bottom cake layer on the plate. Brush a nice layer of ganache on the top of the bottom layer and add the second or top cake layer (turn the flat bottom side up). Brush the crumbs from the cake and add a thin coating of ganache to the sides and top. Refrigerate for an hour. Now fully ice the cake. Either pour the ganache over the cake or using a cake spatula, ice the cake. When done clean up the cake plate and place the marzipan carrots on top. Cover and chill until served.

Makes 16-20 pieces.

For Marzipan Carrot Decoration:

Marzipan
Yellow and Red food coloring (I used liquid)
Something leafy (I actually had carrots growing, so I used those…you could use some parsley or even rosemary or cilantro…or a marzipan leafy thing using green food coloring)

Break off about a golf ball size piece of marzipan and knead until pliable. Make an indentation and put 3-4 drops yellow and 1 drop red liquid food coloring and fold the marzipan over the food coloring. Knead until the colors and marzipan are mixed. Divide in threes-one larger than the others. Roll each into a wedge carrot-like shape. Take a toothpick and make horizontal lines along the ‘carrots’ like a real carrot would have. Place ‘carrots’ in a container and tightly cover and refrigerate overnight. Use some real carrot tops, parsley, cilantro, or other herb for the carrot tops. Poke a hole in the top of the ‘carrots’ with a toothpick and put the green leafy tops in and gently close with your fingers. Arrange on the cake. This also makes great petite pumpkins with a whole clove in the top!

Carrot Zucchini Anytime Squares

8″ X 8″ pyrex square pan
Preheat oven to 350 degrees
Have everything at room temperature

6-7 eggs (I used 7)
3/4 C a combination of some of the following: whole milk, 1/2 & 1/2, heavy cream, buttermilk, plain yogurt, greek yogurt, sour cream, cream cheese, mixed well (I often use buttermilk and yogurt)
salt & black pepper to taste (usually 1 tsp salt and, for me, 1 tsp pepper)
1/2-3/4 C finely shredded carrot
1/2-3/4 C finely shredded zucchini
1/2 onion, finely diced
1/8-1/2 C spicy leafy greens, torn into bits (I used arugula, broccoli rabe and chard) (optional)
1/3 C mushrooms, finely sliced and diced
1 thin skinned light green pepper like a gypsy (mildly hot), deseeded and deveined and finely chopped (you could use part of a green or red bell pepper here, but deseed and devein and finely dice it just won’t be as spicy)
1-3 cloves garlic, peeled and finely minced (I used 3)
2-3 T Dijon, Coleman’s or Frenche’s mustard (! used 3 Coleman’s)
1 tsp dried or fresh dill and 1 tsp fresh thyme leaves (or 2 tsp any herb combination you like)
1 1/2 C shredded white cheddar cheese or cojack or any cheese you like

Beat the eggs with the dairy, salt, pepper and mustard. Add veggies and herbs and mix in well. Add 3/4 C of the cheese and fold in. Pour into the buttered 8″ x 8″ pyrex pan and bake at 350 for about 35-45 minutes until puffed on top and sort of golden on the bottom. Toward the end of baking, put the other 3/4 C cheese on top to just melt into the dish. Let sit on a baking rack for 20 minutes and serve.
Makes 9 meal sized servings or 16 appetizer servings.

This pizza originated as a Moroccan Pizza at a wonderful vegetarian recipe website from New Zealand, Veggie Num Num. I have changed it somewhat, according to what I had in the garden and in the kitchen. I used my own crust recipe. The crust is really toothsome, not soft and the toppings are not swimming in sauce and cheese. It is really flavorful and you can taste all the ingredients. It can be reheated in your oven or a toaster oven or in a microwave (but it’s not as crispy in the microwave).

Preheat oven and stone to 450 for at least 15 minutes (sprinkle the stone with some white corn meal right before you put the pizza on it)
Makes 6-8 good sized pieces of pizza

Thin Pizza Crust

I used my thin crust pizza dough recipe. I made sure I turned up a nice lip around the edge of the pizza. This thin crust recipe will make a 12″ X 15″ pizza. I actually added the toppings before I put the pizza in and cooked it until the eggplant looked cooked (about 10-15 minutes)

Mediterranean Pizza Toppings

1/2 medium eggplant, sliced in half longways then sliced 1/4″ half moons
1 medium zucchini, sliced in 1/4″ discs (from our garden)
1/2-1 cup yellow, white or red onions, diced (to your taste)
1-2 cloves spicy garlic, minced
1 small to medium thin skinned mild pepper, like a lemon or gypsy (here you want a little heat, not much) (the gypsy was from our garden and it’s like a fresh pepperoncini)
1/2 cup small green olives stuffed with pimento, sliced
freshly cracked black pepper to taste
1 T my tomato paste
1 T Moroccan Hot and Spicy Blend paste (this is an Australian product that is really good, if you can’t find it, you could add harissa (much hotter than this paste) or a mixture of fresh coriander (or cilantro), fresh ginger, garlic, cumin and black pepper)
good olive oil
1/4 C fresh basil, torn (from our garden)
1/4 C fresh mint, torn (from our garden)

Saute the onions, garlic and peppers in a little neutral oil like canola or safflower until a little soft. Spread the tomato paste and the Moroccan Blend paste on the pizza crust. Add a layer of the onions, peppers and garlic. Add a layer of eggplant slices and then a layer of zucchini slices. Sprinkle with some freshly ground black pepper and the green olives. Drizzle with some good olive oil. Place using a pizza peel (if you have it) on the pizza stone and cook for about 10-15 minutes until the crust is golden and the eggplant is cooked. You may have to turn down the oven to 350 if it is cooking too fast. After you take the pizza out of the oven, sprinkle with the torn fresh basil and mint. Let sit in a pizza pan until cooled a little then slice and serve.

This is a very good and very quick salad to make on a “Meatless Monday”. I actually make this all the time. I just like eating all the layers of flavor in it. You will too. It takes no time to make, but you might make the dressing the day before to meld the flavors and then put it together about an hour before to enthuse the pasta, salad greens and squash with the lovely dressing. I used some of our home grown green leafy, cucumber and zucchini in this version. Oh my, it is all good!

Pasta Squash Salad

1 1/2 C dry penne pasta
Cook according to package directions and cool. Toss with a very little olive oil to keep from sticking.

Then add:
1 medium cucumber
1 medium yellow squash
1 medium zucchini
Halve and thinly slice. No need to peel.

Add:
1/2 red bell pepper, diced
1/2 C black olives, sliced
2 scallions, thinly sliced, or red onion would be delightful
Some green and red leaf lettuce (probably 2-3 C), torn into bite size bits. (You could actually add your favourite kind of green and red leafy things here.)
Something herby. I added some basil I had laying around to be used.
Toss all of this really well then add a dressing like this:

Dressing:
Equal parts sugar/vinegar/oil (your choice of 1/3 C each)
3/4-1 tsp sea salt
1/2-3/4 tsp freshly ground black pepper
This is the classic dressing for home cooks throughout the South, adding just a little bit more makes this dressing special.
Add some mustard, garlic and onion. I added aioli garlic mustard, garlic and onion powder to my liking.
Whisk the dressing very well and let sit for at least an hour. Adjust the taste and whisk again.

Toss the salad and the dressing together and serve.
Makes 6-8 servings.

When you want to put this away, if you have any left, drain the dressing and keep the salad and the dressing separate until next time.

Well, I thought I’d start out with a shot of our raised bed SQFT garden. It’s been great this year. We have green ice lettuce, arugula, mesculin, spinach, and chard in the first box, four bell peppers (green, lemon (got one so far and 3 babies are growing), orange and tiny red), broccoli rabe, italian eggplant and a penthouse of nantes carrots in the second, lemon cukes (have two babies), burpless cukes (have 3 teenagers and 2 babies), bush beans, peas, acorn squash and zucchini (has female flowers just now) in the third bed, and the fourth bed is 12″ deep for the tomatoes…we have Brandywine (the Princess), Sweet 100, Green Zebra, Red Pear, Bush Goliath and Oregon Spring that has already produced a tom! I was replanting a Bush Goliath in May….I broke it in half. I stuck BOTH pieces in the bed and BOTH have flowers and seem to be very healthy. I hope the weather gets warm again. I’ve been sleeping under a sheet, blanket, bedspread and quilt the last few nights!

Here we go to the goodies. I made this chutney…just made it up with some help from my new favorite cookbook. I love Irish cooking and got this book on recommendation from another great cook, AND if you can find a 40% off coupon…it is well worth it. The onion jam recipe is a wonder. It reads like a novel, and if I ever get back to Ireland, I WILL go there.

CHERRY ONION SWEET AND SAVORY CHUTNEY

1 1/2 C fresh pitted dark, sweet cherries, quartered
1 1/2 C combination of chopped onion (I used red, white, yellow and walla walla)
2 T ghee
3 spicy garlic cloves, peeled and minced
1/4 – 1/2 tsp sea salt (to taste)
1/4 – 1/2 tsp freshly ground black pepper
2 tsp light brown sugar (you need to judge if you need more or less sugar according to the sweetness of the cherries and the onions)
1/4-1/2 tsp Chinese 5 spice seasoning (I make my own)
a good pinch of chili powder
1 – 2 T balsamic vinegar 1/2 dark and 1/2 white (to taste, I used 1 T total)

Makes about 1 1/2 C

Saute onion and garlic in ghee in a heavy skillet for about 15 minutes (you just want them translucent), add cherries and spices and vinegar and simmer uncovered for 10 minutes. Cover and turn down to low and cook for another 10 minutes. If the chutney is “tight” turn off, if not, let simmer uncovered for another few minutes until liquid is absorbed.
Put mixture hot into 1 C, sterile canning jars and screw the sterile lids on. Let sit until cool and keep in a cool pantry (60 degrees or less). You may want to refrigerate after opening. Especially if you live in a hot climate. Or you can just do a waterbath canning on this and keep it in your pantry. Let this mellow in your pantry for a few weeks. I made this the 5th and it tastes so much better today (the 19th).

These nuts are very, very addicting. I absolutely love them. I use the seasonings for other things too, like stir fry and sometimes rice. I just sent my Sweetie off with a batch of them to a Permaculture emersion course in the Northern Cascades. They are nice to have on hand if you have an impromptu party for snacks.

Elizabeth’s Spice Roasted Almonds adapted from pen and fork

Adapted from Elizabeth Leite

Makes 3 cups

3 cups raw almonds
1 egg white
1 tablespoon brown sugar
1 teaspoon Thai dried red pepper or those little packets you get with a pizza
2 teaspoons fennel seeds
2 teaspoons coriander seeds
2 teaspoons finely chopped fresh rosemary leaves
2 teaspoons soy sauce (I use Chay Vegetarian Seasoning Sauce)
1 1/2 teaspoon coarse flake sea salt (or kosher salt)

Heat the oven to 300° F. Spread the almonds in a single layer on a parchment lined baking sheet.

Roast for 15-20* minutes. Remove from oven (leave oven on) and cool for 10 minutes on a cookie rack. You want a nice cooked smell to the almonds. My cookie rack folds and is more like a “cookie screen”. I wish I could find another one like it!

Using a spice grinder or a mortar and pestle, grind the red pepper, fennel and coriander until crushed and fragrant but not powder.

Whisk the egg white until frothy and then whisk in the remaining ingredients (brown sugar through salt).

Fold in the cooled nuts and toss until evenly coated.

Spread the nuts on the baking sheet and return to oven for 15-25* minutes, stirring once halfway through. The nuts are done when the egg white is dry to the touch and the nuts smell toasted. Remember, the almonds will continue to cook after taking them out of the oven.

Cool completely on the cookie rack. Store in an airtight container.

*This all depends on how your oven works. My oven is really bad and I have to adjust everything. You want the nuts to be really toasted but not burned. The initial baking would be a nice light toast to the almonds. The second baking would be REALLY tossed and toasted so the spices really stand out and the almonds are really fragrant.

Golden Beet Stir Fry

Serves 4-6

The Stir Fry:
3 golden beets, peeled and chopped
4-6 garlic scapes chopped in 1 1/2″ pieces or 3-4 cloves garlic diced (or a combination)
1 C chopped shallot or onion or a mixture of both
1/2 Korean squash, peeled and sliced and quartered (you could use another type of zucchini or bell pepper would work here, too)
1 C sliced mushrooms (use either white, crimini or some reconstituted dried like tree ear)
1 tsp grated fresh ginger (the best thing to use is a really good garlic press)
4 C washed and torn or cut beet leaves
2 C washed and torn or cut napa cabbage
1/4 C lemon grass cut into 1″ pieces
since I have it growing like a weed in my yard, 1/2 C arugula (or some other spicy green-you could use scallion tops-but this is optional)
1-2 T peanut oil

4 C cooked rice

The Sauce:
1/2 C “Better Than Bouillion Vegetarian Base” broth (made up 1/2 tsp base in 1/2 C hot water)
1 tsp soy sauce (I use Chay Vegetable Seasoning Sauce)
1 T corn starch
1/4 tsp ginger powder
1/4 tsp garlic powder
1/2 tsp Chinese 5 spice powder
1 T black bean sauce (I use a Korean brand)
1/2 tsp chili garlic sauce

Mix the sauce together with a whisk and let it sit for a while.

Add peanut oil to a large skillet with a lid. Heat over medium heat for about 3 minutes or so until hot, add the beets, garlic, onions and squash. Toss and stir for 4-5 minutes until the onions are translucent and a bit soft. Add the mushrooms and ginger and stir for 2-4 minutes. Add the greens and lemon grass and toss well. Put the lid on and steam for about 3 minutes. Take the lid off and toss (you don’t want the greens to wilt too much yet). Add The Sauce and toss well and keep tossing until The Sauce thickens. Serve immediately over the hot rice.

This was a surprise of a great dinner. Sweetie and I love Middle Eastern foods that sprout all over to the East, West, North and South. Fusion is good here. So, we have falafel and yogurt mint sauce, lentils and rice and golden onions, and an edamame salad. These flavors go together so well and leftovers are great! This whole meal can be put together in 1 hour or less. Add some sweet and hot tea and a nice baklava or sesame cookies for dessert and you have it.

Falafel

I use Fantastic Foods Falafel Mix, and according to package directions, add 1 1/4 C water, 1 3/4 C mix and let sit for 15 minutes.
Form mixture into 1″ balls
Heat oil in a skillet to 375 degrees (I use peanut oil)
I flatten the balls into 1/2″ high patties and fry on both sides 2-3 minutes till golden
Drain on a brown paper bag
Serve with a yogurt sauce with mint and freshly cracked black pepper
Makes 16 patties

Mdardara

1 C brown lentils
1 C basmati rice
water
sea salt
EVOO
canola oil
2-3 onions

Wash lentils and cook in saucepan just covered in water. Add more water if needed. Boil then simmer until tender-firm about 30 minutes. Cook rice separately until tender and all the water is absorbed (about 30 minutes). I have a rice steamer and use that. You could use some already cooked rice, just warm it and add to the lentils.
Meanwhile, peel, slice and quarter onions. Saute in a heavy skillet in canola or sunflower oil until golden brown. I usually start out medium high and when the onions start to brown a little, I turn it down to medium to medium low. You want the onions golden and somewhat brown, but not caramelized.
Gently toss the lentils, rice, onions and onion “oil” together and add salt to taste. Serve warm or room temperature.
Makes 6-8 servings

Edamame Pepper Ginger Salad

2 C frozen edamame beans, cooked
1/2 – 3/4 C chopped red/orange/yellow bell pepper
2 T chopped chives
1/3 C chopped red onion
1/4 C chopped radish (optional)
1/3 C cilantro or mint or a combination (I like to use both) sometimes I use some Thai purple basil if I have it
1/2 tsp minced thai pepper or to taste

Dressing

1/4 C olive or canola oil (I usually use EVOO)
1/4 C rice wine or white balsamic vinegar (I use a combination)
1 T white sugar or honey to taste
1/2 – 1 tsp sea salt to taste
1-2 garlic cloves, peeled
2″-3″ ginger, peeled and quartered longways

Whisk together the oil, vinegar, sweet and salt and taste. Adjust flavors. Take the garlic and squeeze in a garlic press into the dressing. Do the same with the ginger. The ginger will make more liquid that will flavor the dressing, so be sure to catch it over the dressing bowl. Whisk again.

Mix the salad together and add the dressing, toss and chill until ready to serve. Toss again.
Makes 6-8 servings

A really nice, easy dish that goes together with things in your pantry and freezer and comes out of the oven in 45 minutes smelling and tasting wonderful! I used frozen blueberries from last years crop and some frozen lemon zest and juice. You can easily “take to” or “give to” this dish. This cookbook from Reader’s Digest, “Taste of Home: The New Potluck”, has some really great recipes for the neighborly thingy. You can find it at Amazon or some of the recipes here.

Blueberry Kuchen (changed somewhat from the original)

Makes 16 3 1/4″ X 2 1/4″ servings
Preheat oven to 350 degrees

1 1/2 C white whole wheat flour
3/4 C sugar
2 tsp baking powder
1 1/2 tsp grated lemon peel*
1/2-1 tsp freshly grated nutmeg**
1/4 tsp salt
Combine in a mixing bowl and add:
2/3 C whole milk
1/4 C melted unsalted butter
1 egg slightly beaten
1 tsp vanilla extract
Beat mixture for 2-3 minutes until smooth and pour into a 9″ X 13″ pyrex greased pan.
Sprinkle with:
2 C blueberries tossed with 1 T fresh squeezed lemon juice*
In another bowl mix the topping:
3/4 C sugar
1/2 C white whole wheat flour
1/4 C melted unsalted butter
Mix the topping with a fork and sprinkle over the blueberries.
Bake at 350 degrees for 45 minutes until golden brown. Let cool and cut into 16 pieces.

Next time, I think I’ll change the topping somewhat by adding some toasted pecans, change the white sugar to brown sugar and add 1/4 tsp of ground cinnamon and freshly grated nutmeg for a little “zip”. You milage may vary.

*I keep lemon, lime and orange peel in my freezer, and it works as well as fresh. AND I keep fresh squeezed lemon and lime juice in 1 T frozen cubes. When lemons or limes are on sale, buy some and spent an evening zesting and squeezing and freezing!
**Nutmeg nuts are sooooo cheap. About 20 cents a piece. I bought 5 last year($1.00!) and am on my last. I grate what I want when I want and it is always fragrant and fresh tasting. (Use nutmeg in eggs, breads and bread pudding, ice cream, white sauces, cream brulee, winter squash, baked spinach, Greek seasonings and meats, cookies, kuchen, etc…)