The summer of 2014 is at an end. In Colorado it was a wet one. The garden did well this year.
I kept up with the produce but I invited neighbors and friends to stop and “shop” as well. Joy said this was better than the grocery store because she could come in her nightgown.
The food processor I got for Christmas got plenty of action with chopping and shredding
I forgot to get a picture, but I’ve made the cake for two potlucks.
At Mary Beth’s Labor Day party I got a standing ovation from an admiring crowd stating it was the best chocolate cake ever. Then laughed when they heard I snuck vegetables in a dessert.
Our neighborhood is full of rabbits (lack of foxes and presence of coyotes). One and maybe two bunnies made it into our garden although interestingly they haven’t eaten anything that I can see.
We grew cilantro this year, it was gorgeous so I tried my hand at some Indian Chutney.
I fell in love. I put it on roasted chicken and fried eggs.
I joined the spiralizer craze, getting one for my birthday.
I spiralized carrots, zucchini, potatoes and yams. I loved placing the carrots and the zucchini in a microwave safe bowl, steaming it for about a minute and tossing basil pesto in it. Yummy!
It could also be adapted into a cold salad and tossed with a vinaigrette or dressing.
I had a lot of cucumbers this year. This salad was a combo of cucumbers, mint (both from the garden) with black and white quinoa and brown rice
Cantaloupe was abundant and inexpensive at the grocery store, so I adapted the recipe.
Patty’s Cantaloupe Gazpacho. Oh it was so good. Sweet and cool eaten as an appetizer on the back porch.
I adapted this as well. The romaine lettuce was 99 cents per head. I brushed it with olive oil and my husband grilled each side for about 1-2 minutes. Oh this was wonderful! I adapted this recipe to what produce was available.
And finally, Ginger Marmalade. I was excited to make this recipe since sampling James Keillor and Sons Ginger Marmalade.
I surveyed many recipes on-line, it was a daunting task.
Time consuming little recipe!
Ginger can be a bit HOT. This marmalade was HOT. The ultimate experimenter, I looked at other recipes and found an Orange-Ginger Marmalade. So I mixed my marmalade with regular store-bought orange marmalade and tamed it down a bit.
I also used it as a glaze for roasted chicken and roasted carrots from the garden.
I went to Portland in August with nursing colleagues Nancy, Rita and Kathy, for a conference. A manager for a local retailer tipped us off on to Nong’s Khao Man Gai food truck for lunch. Nong was the named Food Network Chopped Champion just 4 days before we visited. What a sweet girl who has her own bottled sauce and make the best chicken and rice.
It was a summer of reflection for me. Autumn will bring some changes. Ready for new challenges.