Apple Heirarchy and the $3 Head of Garlic

Funny how things change with time, I always hated apples, could barely stand eating apple pie growing up. Now as my kids eat halves of everything they grab, pick-your own farms and general love for things that have a taste, I have started eating "the other half", apples included. (As I am typing, I am realizing that I think the only varieties my father bought were McIntosh and Red Delicious, my least favorite!!!) Now, I have a new sense of urgency to eat as may varieties as possible and find the best tasting ones possible (I guess I am trying to make up for lost time). In our trip to the Catskills, Jen and I found a great market stand in Stanford where they had 6-7 locally picked varieties. Trying 3 of these, I now am forced to write down my list so I can remember.

1. Honey Crisp
2. Cameo
3. Jonagored
4. WineSap
5. Golden Delicious
6. Gala
7. Red Delicious
8. Ida Red
9. Macintosh

The Goldens came over for Plainfield Iron Chef 2 last night and it was our turn to cook. The secret ingredient: Tomato. Of course with all my tomatoes being ripped out last weekend, Charlotte and I made our way to the farmers' market in Scotch Plains. Really small as compared to the Summit market but it sufficed. 10 lbs of tomatoes (the season's last), 1 lb poblano peppers, Ida Red Apples, some potatoes and lots of fun looking around. The markets (both SP and Summit) are all done for the season next week which will be sad; Jen and I really have become accustomed to shopping for most of our produce and some proteins weekly there.

To make sure the garlic was in the ground on time, I had to finish preparing the bed from last week. When you look at it from a larger perspective, it starts to sound not worth it for garlic. To explain:

• 2 days to rip out the invasive Orange Blossom bush that had more roots than its untamed top growth.
• 1 day to edge the bed, turn over the soil, remove the rocks and start to build a rock border
• 1 day to add 3.3 cu. ft. of peat and 6 bags of mushroom compost ($40), turn it in and rake out/break up the large rock like clumps
• 1 day to plant 30-40 cloves of garlic, cover with 1 bale of straw and 6 bags of cedar mulch ($35)

So, for $70 (excluding having to buy a new shovel to replace the one that broke during the process and ~35 heads of expected garlic, it comes out to about $2 per head, $3 a head if I include labor; I could buy it for $1 per head at the farmers market, oh well.

Tomato Chutney

• 1 - White Onion, chopped
• 4-5 Red Tomatoes (large), rough chopped
• 1 Poblano Pepper, Seeded and rough chopped
• 3 Tbsp Ginger, raw and diced
• 2 Tbsp Olive Oil
• 1 Tbsp Paprika
• 1 Tsp Mustard Seed
• 1 Tsp Cumin Seed
• 2 Bay Leaves
• 2 tsp Turmeric
• 2-3 Tbsp Flour

In large covered pan, heat oil until hot. Add all spices and allow to meld for 1 minute until aromatic. Then add everything else except flour. Stir well for first 2 minutes then cover for 5 minutes. Uncover, stir, add flour, cover and let cook over medium heat for another 5 minutes. Turn heat off, uncover, stir and let sit to cool. Can be served at room temperature, hot or cold. I prefer room temperature

Food Harvested:
Green Tomatoes
Green Peppers

Things Planted:
The rest of the garlic (30-40 cloves
Mums
Tulip, Daffodil, Iris bulbs

Seeds Saved:
None..Chaste will be ready soon

Preserved/Cooked:
Fried Green Tomatoes (Jen)
Tomato Chutney (Medium Heat)
Pumpkin Pie

Things to Remember:
1. Don't walk on the garlic
2. Plant Watermelon in Ivy patch
3. Plant pumpkin along side and back fence
4. 4-4x4's for gate arbor, 4 - 4x6's for bottom bed border

Tomatoes Galore

Tomatoes are starting to come in now. Seems that they are about 2-3 weeks behind most other people's plants. I think I need to not winter SOW the seeds but start them indoors in Feb. and let them get some size before I transplant. The plant sizes are now mostly slowing down in growth and topping off at about 7 or 8 feet for most of them. So far, the best tasting tomato has been the Marglobe and Purple Cherokee. The Black Krim was good but a little bland, the black cherries were not as sweet as I would have wished but the yellow cherries are a huge hit with the kids. Although Jen is not much of a fan of Cherries, I will grow them for the kids every year, maybe even two plants. Their appetite for tomatoes is insatiable.

The radishes sprouted (both white icicle and red globe) and I also just noticed the Chioga Beets starting as well. Nothing for the carrots or the golden beets. With the Chioga starting as quickly as they did, I am not so quick to blame myself for doing something wrong. Once the garden starts to finish up, I think I have decided to buy some 4x4's and build up the upper bed to better define the walkway. Eventually I can do the same to the bottom bed and have a fully defined walkway where I can lay weed barrier and nice stone. I have to make sure Sam the Scarecrow is OK with it first though.

Jen and I discovered the Summit Farmer's Market which is 10x better than Scotch Plains and Westfield. There are about 10 vendors including fresh seafood, local beef /lamb/poulty, local cheese and the kids favorite, a pickle vendor. This past Sunday was our second time going and we managed to plan meals relatively well. We ate two local meals where nothing came from out of the state (except butter, sea salt, butter and olive oil). We have been eating a lot of red beets, chard and fresh eggs all from here.


Oven Baked Sea Scallops:

• 1lb Sea Scallops (about 12-15 scallops)
• 4 Tbsp melted butter
• 5 cloves garlic, minced
• 2 large shallots, chopped
• 2 pinches ground nutmeg
• dash of salt
• 1 cup seasoned breadcrumbs
• 1/4 cup fresh grated Parmesan Cheese (optional)
• Olive Oil

Preheat oven to 350 degrees. Clean, dry and place scallops in a bowl. Add melted butter, garlic, salt and nutmeg and scallops and mix. Place in baking dish arranging to one layer. In a separate bowl, mix breadcrumbs, cheese (optional) and enough oil to see it START to clump (about 4 Tbsp). Pour evenly over the scallops and place dish in the oven for 45 minutes or until the breadcrumbs are browned.

Food Harvested:
Tomatoes, Tomatoes, Tomatoes
Lemon Cukes

Things Planted:
Nothing

Preserved/Cooked:
Carrot Cake
String Bean Salad
Local Sea Scallops

Seeds Saved:
Nick's Yellow Cherry Tomato
Black Cherry Tomato

Things to Remember:
1. Use 4x4 to clean up the edges of the garden
2. DO not plant so heavily on the cukes
3. Move the tomatoes to the higher part of the bed
4. Tomatoes need more spacing