PALTRY PURPLE PERUVIAN POTATO PICKINGS

Tonight after work, Roy and I collapsed the container of potatoes to find…..a few small purple Peruvian potatoes. Wasn’t the fabulous crop I’d envisioned as I planted the little seed potatoes into the container and then covered the growth each time it was 2" tall per the instructions, but that’s gardening. It’s a lesson in patience, and in the end with being satisfied what is given at the end.  The gardens this year were basically experiments, so next year we can do better---plant items that do well, do plantings in shade/sun in order to better facilitate the growth of crops, and decide what we do and what we don’t think deserves spending big $$ on water to grow.  These items will NOT be on the replant list--not efficient use of water, too small a crop, plus the taste was bitter and unpleasant.

For a girl that grew up in Cornville, gardening is new to me—not completely new, but mostly new. Not knowing about gardening, but doing it. It was my Mom that was the gardener. Roses, corn, watermelon, cantaloupes, squash, even peanuts…she had a garden most of the time I was growing up. And it always worked.  I never understood why she would work so hard and put in so many hours on such a boring past time. But now I understand…not boring, relaxing; not boring, fulfilling; not boring…well, you understand. I get such satisfaction learning things I need to learn, watching things come to fruition and produce, smelling the aroma of basil when watering the plants, realizing patience is a great virtue and I need to take it to heart, taking items grown by my own two hands and preserving them or making them into organic delicious meals for me and my husband and family and friends…it is inspiring and brings such a smile to my face just standing around wetting their little limbs and roots.

So the harvest tonight consisted of 8 turnips (more in the garden but too small yet so hope they keep growing), 6 tomatoes, a handful of green beans that were missed last night, onions and garlic, and the purple Peruvian potatoes. Maybe it’s the purple thing that’s hanging me up in the garden---purple top turnips and purple Peruvian potatoes were not winners this year.  

Although the tomato crop has been less than stellar, I was able to use up a small bunch of them in an impromptu Cream of Tomato Basil Soup.  Although there is no formal recipe, I have shared the basics with you below.

This season has yielded lots of herbs that I’ve been drying, sharing, and saving. Tomorrow I’ll harvest more oregano, thyme, basil and pineapple sage to put on the dehydrator, along with lemon balm, rosemary, sorrel, boxwood basil, and thai basil. It will be wonderful using my own herbs all winter, knowing I grew them, they are clean, organic, and not irradiated and are going to be used in fabulous dishes for the delight of my family and friends, showing them how much I care about them. Then on to the greens—spinach, Rouge d’Hivre lettuce, Asian greens, Swiss and rainbow chards. They’ll be used in salads, and processed…frozen or canned…and also enjoyed during the long cold winter months.  I love gardening!

Cream of Tomato Basil Soup.  I filled a 4 qt saucepan with whole tomatoes (no need to peel or seed), 3 cloves of garlic, and 1/2 c of water. Covered, they broke down and I let them cook until very well done. They were then put through a sieve, removing all he peels and seeds making sure to push all the pulp through the sieve to keep as much as possible for the soup.  Added a sprig of fresh basil (be careful, too much can be overwhelming), and let simmer until thickened. Add white pepper and sea salt to taste. Remove the basil, and add 1 c of cream and re-taste, seasoning as needed. Serve hot or refrigerate and reheat when time to enjoy,

Bo is here!

Friday, our friend Tom Willette came to set up his jewelry booth on courthouse square. Because his sweetheart, Fanny, is not doing so well with her health, he didn't bring the trailer, and will instead stay with us through Sunday night.  I have readied the spare room/craft-work room as a 2nd bedroom for Bo's arrival, so made the hide a bed up for Tom.  He's always welcome....that's how it works at Spiaggia nel Massi--open door for friends and family. Made his favorite bacon wrapped shrimp for appetizers and Thai Yellow Curry with vegetables and chicken with jasmine rice for the main course.  And on Saturday he treated us to dinner at LaBruzza's, a mom n pop Italian restaurant, presided over by owner Gabe who is such a sweetheart, and serving well made good tasting Italian food with fabulous serve. A little place, always packed to the rafters, great proportions, red & white checked table cloths, where there is not liquor license but you're free to bring in your wine with you.  And spumoni and tiramisu that brings tears to your eyes!!  I had Italian Sausage with Peppers and Onions on pasta.....corn pasta for my wheat allergy. It was delish!  Roy of course had spaghetti with spicy meat sauce and Tom had the Chicken Parmesan....plenty left over for Sunday's dinner too.

On Sunday we picked up our cousin Bo Runesson in Phoenix. He flew in from Sweden via London. It's been over 2 years since we've been together and in that time things have changed, but never the wonderful love we have for each other. Lisbeth, his dear wife, passed away over a year ago, and it doesn't seem quite right now seeing her pixie face, fabulous smile and great sparkling blue eyes. There have been a few tears, but not main, and it is so fabulous having him here again with his grand personality and perpetual sense of humor.  Bo came out of customs an hour after his flight came in, we sat and had a coffee and some water, and then went to the car. Upon exiting through the doors to the parking garage, the full 113 degree temp hit Bo and he was astounded. We told him when we arrived is was 46C. He couldn't believe it.  The sun was setting and it was still 43C, and he told us he had never been in such hot temperatures in all his life.  Welcome to Phoenix!!  He asked why people would life there....and we told him that was our question a lot. But due to the job market, maybe health care, maybe just personal preference for baking out your brain, over 4 million people did so on a daily basis.  It was 23C when we arrived home in Prescott at 9:15pm, and made us feel so happy to be living here rather than in the valley.

Monday was Labor Day, so we took Bo downtown to courthouse square. He was able to see all of the booths of arts and crafts, hear some music and we went to Tom's booth and visited and spelled him a bit. We had lunch in the park....gyros and sweet lemon mint tea from St. George Greek Orthodox Church's booth, and samosas from Priscilla Finney a local woman making samosas from Kenya....potato, vegetable, chicken, beef, and mung bean. So delicious that I went ahead and ate some even though I knew the flour/wheat in the wrappings would give me a stomach ache. Small price to pay for such a delectable taste!  And Priscilla and Dean, husband and wife who run the booth, were delightful and I'm so glad they are in Prescott.  I will buy more to make sure their business is a success. Guayo had a great time talking to and playing with dozens of dogs...except for the damn little poodle that attacked him. Put him on edge a bit after that. He just doesn't get it...he looks at me like "Why did he do that Mom?"   Guayo is such a sweet loving guy he just doesn't get the aggressive stuff.

We left the square, and went to Whiskey Row where Bo purchased a gorgeous black western shirt with silver designs embroidered on front and back, and a bull whip. Hmmmmm.....he says the bank is having a party with The Wild West as the theme, and he already has a hat so had to complete the outfit.  Still questioning him on the bull whip though! :-)

Then on to True Value, where we were able to find the correct adaptor for his razor and his cell phone charger. We had the ones to adapt US appliances to European plugs, but not the opposite.  Another successful endeavor, followed by a quick stop at Walmart for some cold beer.  

After the shopping was over, it was home for the boys to take a rest. Bo, Roy & Guayo took naps, while I readied the kitchen for dinner. Jeff & Darla Holtke were coming over, along with our neighbor John Proffer and Carly.  Carly called and cancelled due to the weather kicking her pants...arthritis, fracture in her pelvis, and fibromyalgia were all acting up with the storm coming in so she decided best to stay home. 

I had prepared the ribs with my Mayan Rub, and had put them in the oven at 12:30p.m. on 270 degrees, completely wrapped in foil. They were cooking nicely.  So I cleaned the fresh corn on the cob and wrapped it in aluminum foil after putting on butter that I'd mixed in cilantro, chili powder, and lime zest.  Then sliced a loaf of Puglisi bread and spread each thick slice with garlic parsley butter and wrapped the entire loaf in aluminum foil.  I sliced up plums, apples, pears, bananas, oranges, and strawberries which I finished with spicy pear yogurt with avocado honey and mint mixed in, and for dessert, I made ice cream sandwiches. Not regular ones, but peanut butter cookies filled with the Fry's brand of Denalie Extreme Maximum Fudge Moose Tracks. OMG, that stuff is like chocolate heroine.....absolutely takes you to heaven and is completely addictive!!   So dinner was ready to be put in the oven at various times and ready for everyone to arrive. 

      And just before everyone's arrival at 5:30p.m. the monsoon blessed us with a fabulous rain storm--some lightening and thunder, and buckets of rain. The hot humid temps of the day were gone, and in their place moist cool breeze and the smell of freshly washed trees and bushes. Nothing is better than a good rain to make everything fresh.  

After a fabulous dinner with great conversation, laughter, and a quick clean up thanks to many hands participating, we retired to the front porch to talk and enjoy the weather. Everything split up about 8:00 p.m. as it was a work day for everyone but the Carlson/Runesson group on the next day.  So the 3 of us went down to Coyote Joe's to listen to Kaileena. It was open mic night, and after the packed house of Labor Day weekend in downtown Prescott, the streets were wet and deserted and seemed like the middle of the night. We were glad we went as there weren't many people there, and Kaileena was finally able to purchase a new guitar. She was great as usual, loved our being there, and I had taken her some ribs, pesto, garlic bread, and corn on the cob, so she was jazzed.  The patio where she was playing, doesn't have a roof, so we sat over on the side with her mom Gail under one of the little cabana roof areas where the stools weren't quite so wet. Stayed for about 1 1/2 hours, introduced everyone to Bo, then homeward bound for some well deserved sleep and rest. What a great Labor Day we all day. 

MAYAN BBQ RUB

Try this on a boneless pork tenderloin, or a whole butterflied chicken. Magnificent!

¼ c. whole coffee beans

½ t. red pepper flakes

Grind together in coffee grinder or food processor until powdery fine.  Pour into a bowl and add:

2 T. cocoa powder

1 T. chili powder

2 t. garlic powder

2 t. Brown Sugar Twin

2 t. salt

1 t. cinnamon

½ t. smokehouse black pepper

Mix together to incorporate all ingredients evenly. Dampen meat, and rub liberally on all sides…for whole chicken do inside and outside, on skin and under skin.

For ribs---place 2 racks of ribs, cut in half, in large pan that has been lined with aluminum foil.  Generously sprinkle both sides with rub, rubbing into meat.  Cover with another piece of foil and crimp edges together to seal. Place in 250F degree oven for 4-6 hours, or until tender. Remove cover, raise temperature to 375F degrees. At this point I put a VERY small amount (maybe 1 Tablespoon per rack) of hickory smoked bbq sauce on the meat.  Put back in the oven only partially covered to bake another 35 minutes or until the sauce is baked into the meat.

For Chicken---Place whole chicken in medium sized pan. Cover with aluminum foil and cook on med/low heat for 1 hour. Uncover and cook another 30 minutes or until outside of meat is crispy and inside is done to your preference. Let stand for 5 minutes, then slice.