Text 20279, 117 rader
Skriven 2007-09-12 11:21:42 av Janis Kracht (1:261/38)
  Kommentar till text 20256 av Joan Macdiarmid (1:18/200)
Ärende: heat levels
===================
Hi Joan,

>> Loves the brussels sprouts I do! Yeppers! Indeeed!

>> It's almost a joke in this house how I won't grow them in my garden,
>> or even buy brussel sprouts <g>.. Ron loves them, but I can't stand
>> 'em... 'course he hates anchovies with a passion so I call it even

> Hm, a marital discord?

Well, I'll say it's the only thing I can think of that we disagree on so the
fact that I haven't wanted to eat them doesn't break our marriage :) :)  Ron's
a very neat guy :)

> I live in a small apartment, in
> the lower level of an 8-unit block, so I have a little
> access to soil, and can grow tomatoes along the wall. A
> family moved into the facing block, with children, who
> seem entranced with my minor gardening. The Mom walked
> over to inform me I had ripe tomatoes I should harvest
> (I had 4-5 inside already I wasn't ready to use) so I
> offered that she could pick any she wanted for immediate
> use, and she said she didn't like tomatoes!

As hard to imagine as it, two of my children have allergies to tomatoes.. for
an Italian cook, that's a little rough, believe me <grin>.. Growing up in an
Italian household, Tomato sauce was a given every Sunday <smile>

> Ok. Last week
> I walked out to water the garden with a bucket (I give
> each tomato vine a bucket every 4-5 days) and the 8YO
> girl was all over me asking to help pick them all! No,
> I wasn't picking them all, just watering, but if I let
> her pick a tomato, would she eat it? She wasn't sure.
> I presume her Mom's dislike of them means these kids
> had no introduction to them. But she said her Daddy
> would eat them. So I suggested she pick out a nice
> one for her Daddy, and eventually let every kid in the
> local pack pick one tomato for their family... the little
> black kids said Gramma loved tomatoes. I am very willing
> to share because 6 plants all come ripe at the same time

That's neat, I bet they appreciate that :)

> giving me more than I want to eat at one time, yet I
> can't buy fewer than 6 in the spring. Anyway the
> "Daddy" appeared a bit later to call thanks for the
> tomatoes. I presume he's been deprived of them because
> his wife doesn't like them and neglects to buy them.

Could be allergies that causes that distaste.. though from what I've seen
alleriges can sometimes make a person crave the thing they are allergic to
"more".. go figure.. :)

> I should go over and suggest he take a few as he
> wants them, for sandwiches and salads for himself.

Sure, or drop a bag or whatever off <grin>

> I hesitate, because I made such an offer to another
> neighbor last year, a Korean lady. and she took
> everything even half-ripe, for some big cooking project
> or pickling, I guess! I wasn't planning to be cleaned
> out, just to share a bit of my bounty.

Ouch :)  That can be painful, being cleaned out in that way <grin>

Over here, since our house is right on the corner of Main Street in this very
very small village (about 800-900 people total); some people walk down the side
street past our garden when I'm out there working on it.. Every time I see
someone walking by, I offer them whatever I'm picking since there's always "so
much extra" - 'specially yellow squash <grin>.. So far, though no one has
invaded my garden that I know about <bg>

About two weeks ago, I shipped my daughter my surplus of green beans via UPS
with cold packs in the boxes. She's only an hour away so they got to her in a
day I guess.. she told me the green beans were still cold :) I was still amazed
at that <grin>

===========Caponata with Eggplant and Green Olives=========
About  8-10 cups.
2 medium onions
2 red bell peppers
1 cup extra-virgin olive oil
1 32-oz. can imported canned tomatoes 4 cloves garlic
4 stalks of celery
1 teaspoon thyme
1 large eggplant (about 1 lb.)
2 tablespoons sugar
1/2 cup red wine vinegar
1 cup pitted, drained green olives
1/4 cup drained capers, rinsed

Cut the onion in half and then slice the onion in thin slices.   Cut the red
pepper in thin strips lengthwise, and cut the strips in half.  Cut the eggplant
into cubes (do not peel).  Put the can of tomatoes in a blender and blend on
high speed for a second to chop the tomatoes coarsely.  Dice the celery.

In a large skillet, (12" or larger), heat 1/4 cup of the oil.  Add the onions
and celery to the oil and add a dash of salt.  Cook until the onions are
translucent.  Add 1/4 cup more oil, then add the peppers .  Cover and cook for
5 more minutes.  Add the tomatoes and the thyme, and stir gently.  Taste for
seasoning.  In another skillet, add the remaining oil and allow to it to heat a
bit.  Add the eggplant and cook about 10 minutes, uncovered, stirring
constantly but gently all the eggplant is lightly colored, but firm.  Add the
eggplant to the tomatoes, onions and peppers. Cover and cook for 20 minutes to
a half-hour.  Add the sugar and vinegar, the olives and the capers, stirring
well, but gently.  Allow to cook uncovered for 5-10 more minutes.  Taste for
seasoning and transfer to large serving tray.  Allow to cool to room
temperature before serving, or chill in refrigerator.  My family prefers this
caponata chilled.

Take care,
Janis

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