01 July 2017

A Pirate's Life for ... Peas?

When I planted the vegetable beds in May, I planted a row of "Little SnapPea Crunch" sugar snap peas -- a compact plant with self-supporting vines well-suited to containers -- with the expectation they would grow into a stout hedge of deliciousness. Alas, my peas were rambling peas. The plants grew up, yes, but then went wide, entangling the orderly rows of beets, lettuce, and bush beans I had planted alongside them.


I put up my pea fence -- the fence I expected to not need this year -- and tied them back. But. Wild and wily, they keep escaping the pea fence and are currently climbing down the side of their raised bed, dead set on conquering the neighboring tomato/pumpkin/pepper bed. I am both immensely amused by their feral liveliness and exhausted. Stay on your fence, peas. Stop trying to pirate the other beds.

You might think, with all that prolific growth, that the plants would have no energy or time to fruit. You would be wrong. Completely and utterly wrong. The snap pea harvest is in its heyday and I find I need to pick a cake pan's worth every day just to keep up. Harvesting the peas, of course, means the plants get busy making more and ... it's just a vicious, delicious cycle, isn't it?


Sugar snap peas, you are so fine. So delightfully crunchy and sweet straight from the vine. Plump little green crescents of joy. Just keep your tendrils out of the lawn, less the lawnmower get you.

29 June 2017

Easy Carrot & Bok Choy Stir-Fry

It's nearly time to pick up this week's CSA share and there's a limit to how much more stuff I can get in the fridge so ... time to cook with bok choy! I hadn't cooked with full-grown bok choy (aka pak choi) before, but I figured it couldn't be that different from cooking baby bok choy -- probably just more chopping.

I decided to keep the dish simple because it was my first time (so why complicate things) and (more importantly) I was making it in the ROAWR! HUNGRY time between gym and work, when the longer I delay eating, the more likely I am to abruptly consume a whole bunch of (ultimately unfulfilling) random and then be very, very cranky with myself.


So. Bok choy stir-fry. With matchstick carrots, because why not? And lots of alliums, because alliums make everything (savory) better.


Easy Carrot & Bok Choy Stir-Fry

Yield: 2 generous servings

Ingredients

  • 1 Tbsp olive oil
  • 3 oz chopped sweet onion
  • ½ oz chopped garlic
  • 2 garlic scapes, chopped
  • 4 oz matchstick-cut carrots
  • 1 tablespoon ginger paste
  • 1 large head bok choy, chopped
  • 2 Tbsp coconut aminos
  • Salt and red pepper flakes, as desired

Instructions

  • Heat oil in a large skillet over medium heat. Add onions, garlic, and ginger and cook, stirring often, until pan is very fragrant.
  • Add bok choy, carrots, and soy sauce. Cook, stirring often, until greens are wilted and stalks are crisp-tender.
  • Season to taste.


Because I knew a big bowl of stir-fried vegetables was not enough to satisfy the ROAWR! HUNGRIES, I topped my bowl with grilled shrimp skewers. I'd never grilled shrimp before (today was a day of new things!) but the Internets told me to grill them 4 minutes per side or until pink so that's what I did and they were quite delish. A wee bit too peppery as I was heavy-handed with the seasoning blend I used, but definitely something I'd make again.

Now I just need to sort out the kohlrabi. It's just so weird looking, though. Like a mutant Pikmin.

28 June 2017

Wordless Wednesday: At Walnut Hill Park Rose Garden






Roses in bloom at the Walnut Hill Park Rose Garden in New Britain. The Garden was first built in 1929 along Grand Street, but was relocated to the World War I Memorial when garden restoration began in 2009. Walnut Hill Park itself was designed by Frederick Law Olmsted Sr.