What is a home without tequila? As I found this afternoon, perfectly fine, as long as there is vodka around. The margarita recipe I posted last friday works well with either one.
Today I had the honor of meeting Novella Carpenter, author of the book Farm City about her adventures in urban agriculture in Oakland, CA. She was great, even more Farmy than I had imagined she'd be. As she likes to explain in her book, she is not the first to raise a garden and livestock in an inner city. Its not that uncommon in other countries, and even some parts of the United States. Today, I'm told, Detroit has the most active urban farming community in our country. Nonetheless, her story of breaking ground for a farm in Oakland's Ghost Town neighborhood where she raises poultry, rabbits and pigs is pretty impressive.
As for my garden, I took the big step of planting our pre-sprouted bean seeds today. if you remember from a day or two back, the seeds have been growing in paper towels as my efforts to settle them into the ground were thwarted by uncooperative children. Today I finally dispensed with my need for family planting and planted them by myself. Naturally there was much shrieking and rending of garments when my children learned the fate of their seeds, but luckily I had a few left for them to drop into holes in the ground. And now, thank goodness, it is done.
For the second time this month we ate an asparagus and pea salad, from Canal House Cooking's spring issue. It is so good that I plan to make it again before the season ends. We also grilled salmon, my college pal Jenny Nelson's recipe, that Jason and I first ate years ago on the east coast in their wonderful garden. This spring pairing is great, and for the kids (there were five - my friend Shelley and her munchkins joined us for dinner) there was also a side of buttered pasta, some sort of twisty noodles they were very fond of. I had some too, really not a bad addition to the meal.
Asparagus and Pea Salad (adapted from Canal House Cooking Volume 3):
1/4 cup grated parmesan cheese
1/4 cup extra virgin olive oil
2 bunches thin asparagus, sliced crosswise after tough bottoms have been trimmed off.
1 cup fresh peas, shelled
4 skinny spring onions, thinly sliced
1 small head butter lettuce, washed and chopped
8 pieces cooked bacon, chopped
1 handful fresh mint leaves, chopped
pepper & salt
Bring a pot of water to boil, and toss the peas in for two minutes, then the sliced asparagus. Boil for two more minutes, then dump the pot into a colander in the sink. Then immerse the vegetables in a big bowl of ice water to stop them from further cooking. Put the lettuce, onions, mint and bacon in a salad bowl, then add the peas and asparagus when they are cool.
Put some water on in a kettle to boil, keeping it warm until the rest of your meal is almost ready. At that time, heat the water back to a boil and mix 1/4 cup of hot water with the parmesan and olive oil. Whisk it until smooth. Add the pepper and some salt. Pour this dressing over your salad, toss it and serve.
Jenny Nelson's Grilled Salmon:
1 Tablespoon olive oil
1 Tablespoon soy sauce
1 Tablespoon dijon mustard
1 Tablespoon brown sugar
1 teaspoon butter
1 teaspoon grated ginger
1 teaspoon honey
fresh wild caught salmon filet for four
Put the olive oil, soy sauce and brown sugar into a teeny-tiny pot over low heat (I use a metal measuring cup). Bring it to a gentle simmer, then add the butter, ginger and honey. Stir it all together, then let the sauce simmer until it thickens, so that it is not terribly runny any longer. Remove it from heat.
Lay each piece of salmon skin side down on a sheet of tinfoil, and fold up the edges to make a sort of boat around the fish. This will hold the sauce in place, so the tinfoil edges should be close to the fish edge, and at least as tall.
Heat the grill, and when it is medium heat, put each fish boat on the grill, and brush the sauce on with a pastry brush. Try to divide it equally among the fish pieces.
Close the grill lid and wait five or ten minutes. Then check on the fish - it will be a paler pink color and opaque looking when it is ready. You can cut into the middle of the fish with a knife to see how its done and judge for yourself. Bright pink is undercooked, but you don't want to cook the fish so much that even the middle is overcooked, so a completely opaque middle section is too cooked. When the fish is ready, you should be able to scoop it off the foil, leaving the skin behind, with a spatula.