Cold Zucchini Soup with Buttermilk – Too Much Zucchini, part III


Chilled Zucchini Soup

We have a zucchini plant in our garden this year.  Just one, as we have learned from years past that zucchini quickly becomes overwhelming.  Fried zucchini blossoms are one of our favorite summer treats, and one of the most cost-effective ways to get our hands on them is to plant our own zucchini plant.

Apparently, though, there is something mysterious in our soil because that one zucchini plant has grown to monstrous proportions.  It’s the tomacco of zucchini plants – each leaf is the size of a cocktail table.
We are diligent about seeking out the zucchini and picking them when they’re either still flowers or at a reasonable size, and we’ve been eating a lot of zucchini fritters and zucchini bread this summer.   However, occasionally one will escape our notice, hiding under a massive leaf, until one day we discover this Godzilla-zucchini, and have to figure out what to do with it.  They’re more watery and less flavorful than the little ones, and the seeds are enormous, too.

Giant Zucchini


Staring at these enormous zucchini this weekend, I was struck with inspiration.  What do you do with any excess vegetables?  Make soup.  But since it is July, and it is going to be 101 degrees at my house tomorrow, chilled soup is the game.

Continue reading Cold Zucchini Soup with Buttermilk – Too Much Zucchini, part III

From my Garden: Loquats, and a Loquat Crumble Recipe


I will admit the traffic sucks.  And the home prices are insane.  And yes, we have earthquakes.  And fires.  And floods.  But I can’t escape the feeling that living in Southern California is like having won the lottery.   With the fruits and flowers, the birds and the animals – I do believe that it’s not too far from living in the Garden of Eden.  And this month’s bounty has been loquats.

If you don’t have a backyard tree, you may never have had a loquat.  They’re a fruit that’s related to the quince and the apple (both of which we’ve planted in our yard) that originated in China.   They are small ( about the size of a large walnut), orange, and juicy, with large (but very pretty) seeds.   And when your loquat tree is bearing, you have a wealth of loquats.  (If you can beat the squirrels to them.)

Loquat Tree

It’s rare to see loquats in the market — the bruise extraordinarily easily – but if you’re lucky enough to have a tree (or a neighbor with a tree, or a friend with a tree) they’re also extraordinarily easy to grow.  The flavor isn’t remarkable but is nice — a good balance of sweetness and acidity with a lot of juice.  They’re easy to peel (although the peels are also edible) and although the ratio of fruit to pit is lower than the ideal, the pits are easy to remove.  They’re good for eating out of hand, or if you have some patience to peel and pit, it’s worth cooking with them too.

When faced with a bounty of loquats, I turned for ideas to my friend Erika Penzer Kerekes of In Erika’s Kitchen, who is  a loquat queen.  She advised jam, but also said she had made a very good loquat crisp recently.  I wasn’t up for canning, but the following crumble was short work (if less than perfectly photogenic) and really showed off the flavor balance and juiciness of this great backyard treasure.

Loquat Ginger Macadamia Crumblev

Continue reading From my Garden: Loquats, and a Loquat Crumble Recipe

Almost Wordless Wednesday – Garden Update

First tomatoes!


Someone could barely wait for me to take the picture before she grabbed the tomato and proceeded to devour it:

Produce 2

Call me Mistress Mary …

Because I can be QUITE contrary, and I have a garden!

Garden 1

Ken and I have a division of responsibilities in our house — I reign in the kitchen, and the yard is his demesne. He works hard — making multiple trips to the hardware store each weekend, setting up an elaborate irrigation system, and planting a fledgling orchard. He even feeds the birds. But sometimes our territories overlap. After years of apartment living, and planting in pots (we still have a potted herb garden that lives on the deck near the kitchen, and a couple of potted citrus trees), we finally have a kitchen garden to grow vegetables in, and I couldn’t be more excited.

We could have built a raised bed ourselves from untreated lumber, but with two more than full time jobs, we decided to just order a kit from the Square Foot Garden Foundation. It’s Amish-made and required no tools for assembly. We filled it with a mixture of peat moss, vermiculite, and compost from the bin thoughtfully left behind by the previous owners of Stratford House.

Garden 2

Now’s the fun part — planting. We’ve already got peppers, eggplant and fennel, thanks to a trip to the local nursery, artichokes grown from seed (the only success of our pathetic seed starts this winter), and a few tomato plants I snagged at Tomatomania. (Bedouin, Marmara and Sungold. I think we might need more tomatoes. I really love homegrown tomatoes).

To help our garden grow, we thought we’d do a little insect management. We bought this mason bee house, hoping to attract some of the pollinators. Mason bees don’t sting or swarm, so they’re safe with kids and don’t violate local zoning regulations, but they are active pollinators and can really boost your garden’s productivity.

Bee House

To keep unwanted bugs at bay (and we get a lot of them — there’s a lake near our house, so the mosquitoes abound) we hung this bat box, which my mother in law thoughtfully gave us when we lived in a studio apartment in Manhattan. It’s finally getting some use (though we haven’t seen bats yet).

Bat Box

Any suggestions as to what else we should plant? What are your garden growing experiences? Any tips and tricks for us novice farmers?