Country Cooking Summer Style

 Markets are loaded with the best of summer fruit and 

veggies right now

Usually I decide what to cook for dinner 

 based on what I haul in from the garden...

it really has changed how I cook 

(weird but true)

 herbs and lots of them

and usually an odd assortment of 

squash, onion and eggplant 

 beets or some other root or big green thing
(note to self...be more specific)

 while a squash and pickle don't seem to work 

just pick 'em

and get on with it...
no need to argue about it right now

  I love the shapes and colors 

food photography is pretty darn fun

(note to self..you are not a food photographer...bummer)

 but lets cook some dessert...or better yet 

lets have dessert for dinner

  no need to worry about a centerpiece...

summer flowers are everywhere

 enjoy a little slice of summer heaven this weekend like this 

crostata

with peaches and blueberries

 this is Ina Gartens basic crostata recipe 

found here

 the peaches are from our trees 

and the blueberries came from my local market
(AKA Vons) yes I love and hate my Vons

 we had some guests over 

so I thought I should pretty it up 

(ice cream is good)

 geranium blossoms, raspberries and blueberries

and I tucked a bit of lemon slices in there...

can't any one ever leave here with out a lemon under their pillow!!!

guess not!

 sending lots of 

 summer

lemony  love 

eat well 

xx

kelley

Vegetables As Art: Part 1

 As you may have guessed I'm a

 "little bit of a crazy" 

when it comes to flowers...

I love all varieties, shapes and sizes

I'm not picky 

and I'll try just about anything in

 an arrangement at least once

well, maybe not poison ivy!

 This year in the vegetable garden I planted leeks...

I wanted leeks to eat and sauté 

but I was secretly hoping they would blossom

 and they did!

 These are little globes of 

oniony smelling 

leek flowers

 The flowers are pretty large actually...around 3 to 4 inches across

 tinged with a bit of purple and lime green

 I picked these just before I harvested the leeks and they have already lasted about a week 

in this arrangement of old milk bottles

The flowers that had not opened when I cut these,  

are now fully in bloom... 

which was another surprise

 I have planted Allium bulbs in the past, in my perennial beds, which are ornamental and not edible,

 but honestly, these are just as pretty 

and you get the benefit of the edible leeks as well

Two for the price of one!!!

  now onto the  

"vegetables as art"

 part of this story

 About 10 years ago I purchased this cookbook (originally publish in 1996) 

and it changed the way I look at the beauty of vegetables

I am a HUGE fan of Alice Waters 

and her cooking style

Alice and her staff have been the innovative force behind the 

"farm to table" philosophy and style of cooking 

in her landmark Berkeley California restaurant 

Chez Panisse

since 1971 

Anyone who is interested in cooking, organic farming and home gardening 

has heard of Alice Waters

She embraces the art of French cooking and was a friend and peer 

of the legendary Julia Child

She has supported her local community of farmers and growers 

from San Diego to the Oregon Border and beyond in search of 

of interesting and beautiful fresh produce, 

poultry, fish and charcuterie  

"Alice Waters and her suppliers share the belief 

that optimal flavor and environmental harmony go hand in hand"

 When I purchased this book, primarily for the recipes, it was actually the art work

that left me so in love with this cookbook 

all of the art included in this book is the work of Patricia Curtan, print maker,

 designer and long time collaborator at Chez Panisse

Patricia works with linoleum blocks or Linotype on a very old printing press.  She studied the art of printmaking and letter press early on in her collaboration with Alice 

which resulted in a collection of amazing menus 

these are just some of the beautiful interpretations of garden vegetables

 throughout this wonderful book

she manages to take the humble butternut squash 

and make it a package of gold 

and here are the simple and beautiful leek blossoms that have found their way

 into my love of

 honest and simple flower arrangements

much more to come...vegetables are beautiful !

yes indeed

The Tomato Chronicles: Chapter 1

 Over the last three years I have had my share of success 

 growing tomato's

in the vegetable garden

 I realize this is not something really earth shattering

because tomato's will pretty much grow 

anywhere they are planted

 but what is astounding is how many tomato's 

the average garden geek

 (which would be me)

 can get from a single plant

 It seems like it's a never ending 

tomato-palooza 

So this year I have 9 plants in the garden already...  

most are heirloom and interesting varieties

but I have a few of the old favorites like 

San Marzano, Better Boy and Sweet 1000's

Then today this arrived...what the...?

It came from Burpee

I completely forgot that I had ordered this special 3 pack of tomato plants 

called SuperSauce 

way back in December!

so here is the pitch:

this tomato is a Burpee exclusive 

and when mature, each tomato is supposed to weigh 2 lbs 

and be 5 inches high

and

it's virtually seedless

are you kidding?

 really??

and it makes great sauce?

no wonder I ordered it!

 When I finally pulled the saucy little plants out of their plastic space suit 

they looked a bit tired and dehydrated

and

not so super

 the instructions say to feed them luke warm water 

and let them rest for a day

 and then plant them

 so that's what I'll do

Now...do you think they will be a super star in the world of tomato's?

or 

a SuperSauce star?

or 

a big fat dud?

You now have read the first chapter of 

The Tomato Chronicles

more chapters to follow