A garden will teach you.

If nothing else, the lesson is that there are no constants–what thrived one summer may do poorly the next; what escaped borers, beetles, and bunnies over one growing season may be ravaged by any or all the following. There are so many variables: too much rain, too little; stifling humidity, parching heat; blights, droughts, floods, infestations, wind and hail damage…the dizzying list goes on!

Bill’s dad, a Missouri farmer, always said that the best you could expect was one really good year out of seven. If you accomplished that, you could survive in farming.

This year, at “The Hooper Garden” (our little urban plot in my brother’s office backyard,) things have been more promising than in previous years. Spring was wet, with balmy days and cool nights. Everything got off to a terrific start. Our tomato plants became laden with green, hopefully soon-to-ripen fruit. Squash plants grew large, their fanlike leaves shielding basketfuls of zucchinis and yellow crooknecks.

My pride, though, resides with our string bean crop. We planted two rows each of French haricot verts and yellow wax. Initial visits by a hungry neighborhood rabbit made me fearful that we wouldn’t get any beans at all!

We replanted the decimated patches, and crossed our fingers. Fortunately, that rabbit preferred only the young leaves–once the plants reached a certain height or age, they were deemed undesirable to our furry garden connoisseur.

As it worked out, some plants existed to feed him, and the remainder flourished for us. Another lesson: plant enough, and there’s enough for all.

My big tangle of green and yellow beans reminded me of a dish that I never cared for—Three Bean Salad.

Likely you’ve seen that mix of chopped string beans, pintos, and sweet vinegar dressing packed in jars on supermarket shelves, often purchased, then dumped into bowls at a picnic. “Three Bean” recipes that I’ve come across call for canned beans, canned pintos, bottled dressing. No wonder I passed over it.

But, it doesn’t have to be that way. It couldn’t have been always that way.

At one time, I suspect, people made this salad from garden-picked beans, and pintos simmered in garlic on the stovetop.

I suspect they blanched and chilled their beans tender-crisp, before cutting them into smaller pieces. They’d test the beans for doneness, relishing the sweet pop of the pods.

And, no doubt, they’d whisked up a robust vinaigrette chock-full of red onion, red bell pepper, and flat-leaf parsley.
And shake in a little extra S&P.

They’d give it all a generous toss, until all the beans gleamed with a shiny coat.

Now here was a summer picnic salad, they’d bluster.
No sugar was needed, not even a tetch.

FRESH THREE BEAN SALAD
1/2 lb. dried Pinto Beans (or other meaty bean—we love Rancho Gordo’s selection of beans)
2-3 cloves Garlic
1 Bay Leaf
Sea Salt
Black Pepper
Red Pepper Flakes–pinch
1 lb. Green Beans
1 lb. Yellow Wax Beans
1 small Red Onion, diced small
1 small Red Bell Pepper, diced small
1 batch Chunky Herbed Vinaigrette (recipe below)

Place pinto beans in a deep saucepan with minced garlic (2 cloves) and a bay leaf, and cover with water by at least 2 inches.
Season with salt, black pepper, and a pinch of red pepper flakes. Bring to a boil, then reduce and simmer, covered, for at least 2 hours–until beans are tender, but not mushy. Allow to cool. (This can be done ahead of time, the day before…)

Bring a skillet of water seasoned with salt and sliced garlic clove to a boil. Prepare an icy bath to plunge in the string beans when cooked. Cook haricots verts for 1-2 minutes and “shock” in the icy bath. Cook yellow wax beans for 4-5 minutes and then shock as well.

Drain and dry off blanched, chilled beans. Cut on the diagonal into pieces. Combine with chilled pintos, additional diced red onion and red bell pepper.

Toss well with Chunky Herbed Vinaigrette.

Makes a nice bowl for a picnic.

CHUNKY HERBED VINAIGRETTE

1 clove Garlic, minced
3 T. finely chopped Red Bell Pepper
3 T. finely chopped Red Onion
3 T. finely chopped Italian Parsley
4 T. Red Wine Vinegar
Sea Salt and Cracked Black Pepper, to taste
pinch Red Pepper Flakes
1 cup Extra Virgin Olive Oil

Vigorously whisk all of the ingredients together EXCEPT the olive oil. Slowly drizzle in the olive oil to emulsify the dressing. Makes one chunk cup!

The Hooper Garden

Our Yellow Wax and Green Bean Plants

Beauty at Work

How’s your summer going?

Some writing projects, a bit of catering, and teaching teen cooking camp this month have kept my days very full; and like those lumbering yellow squash in the picture below, summer is fast getting away from me. I’ve been remiss at blogging.

But, I’m going to make it up to you today with not one, but two recipes: one is wonderfully healthful, the other a bit guilt-laden; both are gluten-free vegetarian dishes that revel in the glory of summer.

We’ll start with healthy: these herbed quinoa stuffed tomatoes are downright delicious. A variation on the Provencal style baked tomato that is topped with herbs, cheese, and breadcrumbs, I created these to suit a friend who needed a gluten-free menu for her guests.

You’ll want to select ripe juicy tomatoes for stuffing. These are Cherokee Purples–one of my favorites. But other heirlooms would be just as terrific: Bradleys, Brandywines, Mortgage Lifters…

Part of the heirloom is diced and cooked into the quinoa, further flavored with bits of onion and sweet basil.

Ah, the wonders of quinoa. Unusual in the plant kingdom, it possesses a balanced set of amino acids, making it a complete protein. ( A marvelous source, too, for iron, magnesium, phosphorous, and dietary fiber.)

Once stuffed, this versatile seed/grain takes on the sweetness and juices of our beloved tomatoes, and bakes up toasty and nutlike under a shower of parmesan cheese.

And now, for the guilt-laden…

I have a couple of urban gardens that I’m tending. One is tee-niny: my front yard patch of herbs, swiss chard, and tomatoes. The other, larger garden is located in the backyard of my brother’s office, where we are growing haricots verts, yellow wax beans, a variety of heirloom tomatoes, peppers, along with prodigious squashes: zucchini, butternut, and yellow crookneck. (I’ll post some pics soon.)

This is the time of year when people complain about zucchini overrun. In our garden, it’s been yellow squash.

This recipe is the right one for using some of those colossal squashes that somehow escaped your notice and went from barely emerging on the vine to baseball bats. Well, not quite that big, but you know how it goes.

An old school recipe, it’s one that I came across in 1984 when I was working for a large catering firm. It had been supplied by a client, and boasted a fancy-pants name: “Posh Squash Casserole.” Ingredients include eggs, parmesan cheese, and (shudder) Hellman’s mayo; I confess that I was leery of the recipe.

But, of all the squash casserole recipes I have ever made, this one is, without question, the best.

It’s great for cooking up a squash bounty. You can feed a crowd with thick bubbly casseroles, or “posh it up” with petite souffle scallops or ramekins. The recipe multiplies easily without compromising the outcome. We would extend the recipe to make it for parties over 200!

Throughout the years, it’s remained tried and true. Rich for sure. Despite that, it has a lightness, a compelling souffle-like quality.

Even people who claim to hate squash and casseroles love this one. And love it in all its forms.

From time to time, for variety’s sake, I’ve tweaked the recipe by using both yellow and zucchini squashes, or roasting the squashes and onions, or adding other veggies, like sweet red bell pepper, even steamed broccoli.

It’s okay to indulge in a little guilt, especially when it’s balanced by a lot of health. Here are some of summer’s best. Enjoy ‘em soon, before they get away from you.

HERBED QUINOA STUFFED HEIRLOOM TOMATOES

4 medium sized ripe Heirloom Tomatoes (cherokee purple)
1 small Onion, diced
6-8 Sungold Cherry Tomatoes, quartered (optional)
2 T. Olive Oil
Salt
Black Pepper
1/2 cup Quinoa
3 T. fresh Basil, chiffonade
1/4 c. grated Parmesan Cheese

Core tomatoes with a wide slice around the top, and deep enough to remove some of the inside. Dice the meaty tomato flesh from the coring, and place into a bowl with quartered sungold tomatoes.

In a medium saucepan, warm olive oil. Saute onion until translucent, about 3 minutes. Stir in quinoa and let it get gently toasted in the saute–about 2 minutes or so. Stir in diced tomatoes and juices and simmer for 5 minutes. Stir in 1/2 cup water. Cover and simmer for 15 minutes, until quinoa is tender, fluffy, but nutlike. Stir in basil chiffonade afterwards.

Rub casserole or oval ceramic dish with olive oil. Stuff cored tomatoes with quinoa mixture. Dust heavily with grated parmesan and bake for 25 minutes in a preheated 350 degree oven.

Serves 4

SQUASH SOUFFLE CASSEROLE “POSH SQUASH”

2 lbs. Summer Squash, sliced into medium sized pieces
1 Onion, diced
2 Eggs
1 cup Grated Parmesan Cheese
1 cup Hellman’s Mayo
1/2 t. Sea Salt
1/4 t. ground Black Pepper
1/4 t. granulated Garlic
1/4 t. Paprika

Boil squash until tender. Drain and cool. In a bowl, whisk together eggs, mayo, parmesan, and seasonings. Fold in diced onion, then fold in cooled squash.

Place mixture into individual ramekins, or a casserole dish. Bake in 350 degree for 20 minutes (if in ramekins) to 30 minutes (if in casserole dish) until puffed and golden.

Serves 4.

Pausing, midday, for a cup of hot tea is one of those treats I rarely allow myself. That shouldn’t be the case. Taking time to step away from the stove, or the computer screen, is so beneficial to my general well-being; it should be a natural part of my day. That moment to regroup, restore, and refill the creative well is as easy as bringing water to a boil.

I was reminded of this when I was asked to sample some organic herbal teas for a company, Sacred Rose. I set aside my work, took out the only tea cup left from a set that once belonged to my grandmother, and poured a delicious, heady brew. That bit of self-nurturing was just what I needed–and the non-caffeinated concoction gave me a little boost, without the spike and drop of coffee.

Sometimes, it’s nice to take the pampering a step further.

I follow a blog, Darjeeling Dreams. Here, Joyti has written much about the world of tea: the types and blends, tisanes and infusions, the rituals of steeping and sipping. She also has some wonderful recipes–mostly desserts—many of which are perfect to enjoy with that vibrant midday cup.

One recent recipe caught my eye. It had all the right elements–a pleasing aesthetic, and an intriguing complexity in flavors created in a simple preparation. It is also her friend’s favorite: a one layer, unfrosted, fresh Raspberry Buttermilk Cake.

One day, I decided to make it, although with slight variation. I had just a handful of raspberries in the house, and a couple of very ripe peaches. Peaches and raspberries baked onto a buttermilk cake sounded appealing, too.

It’s the sort of cake that you can whip up by hand. I like that. No need to lug out the stand mixer. There’s a wee bit of preplanning: be sure to have the butter softened, so that it will cream nicely with the sugar. And, have the buttermilk at room temperature–it will more readily blend with the creamed butter-sugar mixture without clumping.

Joyti makes her cake with a combination of whole wheat and white flours. My pantry offered only unbleached all purpose white flour, so, again, there’s a slight variation.

It baked beautifully.

And the taste? Elegant.

This is a barely sweetened cake, and the buttermilk imparts a rich tang. The crumb is soft. The raspberries almost melt into the batter as it bakes. This aspect is what really makes the cake special, and if you have only raspberries–so much the better. The peaches, while pretty, remain sitting on top–their juices don’t influence the cake’s outcome so much.

One night, I served it to friends with a scoop of vanilla ice cream drizzled with peach and plum sauces I had made.

But now, it’s just me. So, I’ll steep a pot of this grounding tea, and have a slice. If you’re in the neighborhood, come on over. I’d love to share.

RASPBERRY-PEACH BUTTERMILK CAKE
(adapted from Joyti’s Darjeeling Dreams)
2 Cups All Purpose Flour
1 T. Baking Powder
pinch Salt
1/2 Cup Sugar
6 T. Butter, softened
1 1/3 cups Buttermilk, at room temperature
Zest from 1 Lemon
1 Egg
1/2 Cup Fresh Raspberries
1-2 sliced Peaches
2 T. Demerara Sugar

Preheat oven to 400 degrees. Line the bottom of a 9″ springform pan with parchment, and butter the sides.
Mix dry ingredients–flour/baking powder/salt in a bowl and set aside.
In another bowl, cream the softened butter and sugar together,
Whisk in the buttermilk, lemon zest, and egg.
Stir in the dry ingredients, and mix until well incorporated.
Pour into prepared springform pan.
Arrange sliced peaches around the circumference of the caketop. Place raspberries in the center.
Sprinkle with Demerara Sugar and bake for 30-35 minutes.
Allow to cool 15 minutes before removing .

Enjoy with a cup of tea.

SACRED ROSE ORGANIC HERBAL TEAS www.sacredrose.us

Sacred Rose’s “Mother Earth Zest” (one of their 8 special blends) is a gently invigorating tea. Ginger and spearmint are the dominant notes, layered with fennel and sage. It is designed to refresh and to ground, and is pleasant tea to drink in the afternoon. It has lovely aromatics, too.

Sacred Rose is a planetary-conscious company, whose teas honor the energy and restorative powers imbued by the plant kingdom.