Archive for September 2009

Tanzanian soup

September 26, 2009

tansoupingrThis is my version of a recipe for Tanzanian soup that was in circulation a few Lents ago in Lutheran churches.  In this area, Lenten services, at least the ones I know about, tend to focus on issues of social justice, world hunger, etc.  One year there were suggested recipes for each of the weeks of Lent, featuring various world cultures.  The idea was to have a soup and sandwich supper and to encourage self examination along with a church service.  The ingredients are rice, beans, fresh tomatoes, onion, garlic, coconut milk, bell pepper, and curry powder (about a half teaspoon).  It is very good and tastes good on a cool fall evening as well as early spring.

Poet and Peasant

September 25, 2009

The apple crop is good this year.  But there is always the dilemma of what to do with all the apples.  I tried giving them away.  People would take maybe five or ten pounds.  I had better luck selling them.  If I charged, people thought they were better than if I was giving them away.  But selling apples required me to pick them.  And bending overrr or reaching up thousands of times gets old fast.  Last year we made pureed apple sauce.  It is all gone.  In a Girls Scout handbook from the ancient past, I saw a recipe called poet and peasant.  It’s quite simple.  Apples and onions are fried together.  It sounds weird.  But I’m willing to try it. fallaples

I love to make summer salads

September 2, 2009

greensproteinvegMy garden starts producing greens at about the time that the farmers’ market is in full swing and the stores have an abundance of produce. I make these salads during the winter months, too, but with purchased ingredients from the grocery store. However, there’s something special about growing and harvesting your own, or chatting with neighbors at the market while picking up their specialty and adding a little something to the local economy. I also like to share with relatives, who are extremely generous with me. I wish I were a better gardener so I could give more back. This bowl of greens includes nasturtium blossoms. Other possible green ingredients include arugula, celery, zucchini, cucumbers, bell peppers, and whatever I can find. Protein foods here include cubed sharp cheddar cheese, sliced hardboiled eggs, ground peanuts and sesame seeds (which combine to make a complete protein). New grape tomatoes are sweet and black olives add a salty tang. I make a dressing from olive oil and red wine or balsamic vinegar.