Good Morning

I am not a morning person, and most definitely not an early morning person.  Mornings are meant for sleep, pajamas, and strong French press coffee.  It just so happens that Barnaby, our 10 week old puppy, doesn’t agree.  He thinks that early mornings are filled with breakfast, potty breaks, play time, and then snuggles.  Barnaby loves early mornings.  I’m humoring him.

This morning, after Barnaby was fed and had started his morning wrestling session with The Assistant, I slipped outside with my camera and took a few shots before the camera battery died.  It doesn’t like early mornings either, apparently.  And I took in the beautiful morning light.  The Victory Garden was transformed and I watched joggers and pedestrians pass through and smile a good morning.  Suddenly, I was sold on early mornings, well, at least early morning light in my garden.  Then I went inside and drank really strong coffee. 

I Chopped It Up

Two years ago, I prepared homemade pork tacos for dinner and realized that I didn't buy any tomatoes for the salsa.  I scrambled around the kitchen looking for inspiration.  And my eyes landed on a moldering mango on my windowsill, green onions and cilantro in the crisper, and radishes in the garden.  I chopped it up, squeezed some lime juice on it and called it Radish and Mango Salsa.  And you know what, it was really delicious.  My Pirate reminded me to write it down and I'm so glad that I did.  Now, I make it every spring when the mangoes go on sale.

Today, I looked up in my hanging fruit baskets and eyed a ripe mango and remembered the fresh radishes that I plucked out the Hazel Dell Garden on Wednesday.  So, I made us a snack after My Pirate got home from work this afternoon. The salsa tasted sweet and spicy on the salty crisp nacho chips.  We enjoyed our snack while discussing our weekend plant shopping strategy.  

Mango Radish Salsa—inspired by the contents of my fridge

• ·      Cilantro, rough chop--I use about a tablespoon
• ·      Mango diced—ripe and juicy 
• ·      Green onion—1 sliced or red onion, diced
• ·      Lime juice
• ·      2 large radishes sliced—fresh out of the garden is best, but store bought works fine
• ·      salt

 Combine and serve immediately.

I recommend using this salsa with tacos, on a piece of fish, or even as a snack with nacho chips.  You can substitute any sweet fruit for the mango, but I recommend staying true to the radishes.  

Oh myy, what a big radish you have there! Yes, it's a real radish.

Garden Work Party

The garden shed at Hazel Dell Community Garden.

Yesterday, we finished cleaning up the native plant bed at the Hazel Dell Garden.  We had a work party with student volunteers from Clark College and The Boys and Girls Club.  This bed took two work parties to complete.  Student volunteers are vital to making the garden a success.  Thank you volunteers for all that you do!

The native plant bed is all tucked in for the next couple of years.

I’m delighted that the native bed is all set except for one thing.  The irrigation system is broken and I’m concerned that a rogue shovel stab (possibly mine) took it out.  Bobbi has been watering the beds everyday this week with a hose during our hot July weather in May to keep the new seedlings alive. 

A square foot garden

The work parties are fun and it’s satisfying to knock out the various projects with the hard working volunteers.  I’ve decided is all I need is a Clark College student work party in my yard and then I’d be all set for the summer.  Yesterday, when I pointed out the pea plants growing on the trellises, a second grade student innocently asked, “What are peas?”

In surprise I asked her, “You’ve never eaten peas?”

“No, what are they?”

A fellow second grader firmly replied, “Peas are those bald green things that they make you eat.”

The garden is growing.

I turned away and swallowed my laughter.  In that moment, I wished that there had been a snow pea hanging off of the vine for her to sample.  And never has the importance of school and community vegetable gardens been so clear to me. 

It wasn't too long ago that the beds were being prepared by volunteers.

Paint Brush Migration

As we cleaned up after lunch today, My Pirate turned to me and asked, "I wonder if we're the only ones that store our paint brushes in the dish rack?"

I looked across the sink and thought, hmm...are we?  Or do you also find your paint brushes wandering into your kitchen to be washed and then sticking around for awhile?

I just moved the paint brushes back to their official home in the garage, marked by a piece of tape scrawled with the words PAINT BRUSHES in green sharpie. But, they will migrate back to the kitchen with the next paint project.  I just know it.

Morel Mushroom Hunting

On Saturday, we packed up the pooches and went on a gloriously sunny road trip to Klickitat, Washington to go morel mushroom hunting on our friend's property.  Morel mushrooms are culinary treasure and they aren't cheap.  I discovered why after hiking around looking for them; they are difficult to spot on the forest floor.

Can you see the two morel mushrooms?

The morel mushrooms are definitely worth the hunt because they taste rich and earthy with a delicate nut like flavor. In short, sublime.  This was my first time finding morel mushrooms and I felt lucky to have a friend help show me the ropes.  We cut them off the ground with a gold pocket knife, so they will produce again next year.  The Assistant and Barnaby ran around us enjoying their freedom, the beautiful day, and the occasional pellet of deer scat.

My Pirate found the largest morel mushroom of the hunt.  Nice job!

We brought home four ounces of morel mushrooms and I felt rich and happy.  I wanted to extend the pleasure of fresh morel mushrooms through the next six months, so I made a compound morel herb butter and placed it in the freezer. This is another one of my favorite secret ingredients and recipes.  I add slices of morel herb butter to resting steaks, grilled chicken, crostini, pasta, rice and even under the skin of a roasted turkey.  I keep it on hand and use it whenever inspiration strikes. You really need to try this.  Now, you may not want to splurge on morels, but you can substitute your favorite mushrooms, or even on a small black truffle.  

Morel Herb Butter

by Laura Heldreth

2 ounces of morel mushrooms, washed and minced--or substitute your favorite mushrooms

1 stick of good unsalted butter

1 garlic clove, peeled and smashed

1 sprig of thyme

5 sprigs of parsley, minced--or as much as you like

one pinch of salt 

tiny pinch of red cayenne

pepper

squeeze of lemon juice

Melt the butter in a small sauce pan over medium heat with a smashed garlic clove in it and then add the mushrooms and sprig of thyme. Add the salt, red cayenne, and pepper. Cook for 3 minutes or until the morels are tender.  Mine took three minutes.  Remove from the heat.  Stir in the parsley and finish with a squeeze of lemon juice.  Taste and adjust seasonings.  I prefer my compound butter to border on too salty. 

Pour the butter mixture into a bowl and refrigerate until it stiffens up a bit.  Then tear off a piece of parchment paper, spoon the butter mixture on it, and press it into a roll.  Then freeze.  Later, wrap the parchment wrapped butter in plastic wrap and foil or in a freezer container.  Cut slices off it as you need it.  Common wisdom says to use it up in 3 months, but I have kept it up to 6 months if I successfully hide it from My Pirate.  (A spinach bag in the freezer makes great camouflage for treasures like morel herb butter.)