Eat Veggies, save the planet

Okra pickles
August 29, 2007, 4:51 pm
Filed under: canning and freezing, recipes

I finally picked enough okra to make okra pickles.

First I made the brine. Combine the following and bring to a boil.

  • 4 cups water
  • 2 cups vinegar
  • 1/3 cup salt
  • 2 tsp dill seed
  1. Sterilize your pint jars and put in as many as you can of the washed okra.

  2. Add 1-3 garlic cloves per jar.

  3.  Pour the hot brine over the okra leaving 1/2 inch headspace.

  4. Put  the lids on the jars  and place sealed jars in boiling water bath.

  5. Bring to a boil and cook for 10 minutes.

  6. Take out jars and let them sit for 24 hours before storing.

  7. In about 60 days they will be ready to eat.

If you wish add one small hot pepper to each jar.

August 26, 2007, 1:12 am
Filed under: recipes

My husband’s favorite way to eat okra is fried. I put one Tablespoon of corn meal and some salt and pepper on about a cup of okra and fry it in about 1 tsp of oil.

My favoite way to eat okra is to steam them whole. Less calories and they remind me of eating candy.

Getting the bitter out of the cucumbers
August 8, 2007, 7:08 pm
Filed under: gardening, recipes

     I grew middle Eastern cucumbers with seed I got from Seeds of Change(compliments of a Mother’s Day gift certificate from my oldest daughter). They are just starting to fade on the vine, but every single cucumber was sweet and delicious with the skins on or off.

     Now I have another cucumber vine growing over my beans from some seeds(straight 8) I planted early in the year. This vine is green and vigorous and  I just picked off 3 cucumbers. I cut one to put on my tortilla for lunch and YUCK. Bitter , bitter , bitter.

     Then I remembered the trick my gardening friend Diana taught me from her Chinese gardening neighbor. Cut the cucumber in half and rub the 2 open sides together. A white milky liquid comes out. Wash it off and voila. The bitterness is gone.

     I did it and then the cucumber was delicious. I threw out the cut up bitter half and ate the second half on my black bean tortilla.

Spaghetti squash seeds, roasted.
August 4, 2007, 7:35 pm
Filed under: recipes

After I roasted the spaghetti squash at 375 F, I took the pan it was in and put in the seeds.stirred them around in the little bit of oil on the pan bottom from the squash. Then I sprinkled them with salt,put the pan in the overn, shut off the oven and let them toast. When the oven was cool, I took out the seeds and we ate them with dinner. Yum

August in the garden in Austin
August 4, 2007, 7:31 pm
Filed under: gardening

     I just got back from watering my garden. It is 90 F outside. The okra are flowering, 4 feet tall and just about to start bearing fruit. I picked my first butternut squash and my second spaghetti squash.We ate the first one last night. It seemed fresher than the grocery store ones and the seeds from it were amazingly sweet and tasty after I toasted them. I also took a couple rows of bush limas home and will take off the pods and get out the seeds tonight in front of the tv. It is time consuming but well worth it.

     In my new garden we planted four new tomato plants yesterday which I caged, mulched and watered today. All our summer tomato plants are now gone except for the Sungold plant which is almost dead.