Foraging for seedlings

These days I look at my Chula Vista garden with a difference eye. I am always looking at what plants I can take with me to my Temecula garden. It pains me that I cannot take my beloved Fuyu Persimmon tree with me. I have tried unsuccessfully in the past to marcot the Fuyu Persimmon. Looks like I will have to double up my efforts and perhaps improve my technique. Time is running out as the move to Temecula is getting closer.

My curry leaf plant on the other hand, has finally matured enough to start sprouting out seedlings. These seedlings are coming out from the roots.

Potting up

At this time of year, I have a little ritual each morning before work and again when I get home from work. A cup of coffee in hand, the dogs trailing at my feet, I step out to the little side garden to check on the seeds I have sowed and the seedlings that have sprouted earlier.

The tomato seedlings are growing bigger while other have finally sprouted. Looks like five year old tomato seeds are still viable. These came from Seed Savers Exchange.

Sprouts.....

A sneak peek of what will be in my garden this summer. I sowed the seeds two weekend ago. It was rainy and cloudy courtesy of El Nino. We had rainy two Fridays in a row. This week the rain stopped; San Diego blue skies returned and with it some sunshine.

All of a suddenly my seeds sprouted. 

First the Poona Kheera cucumber aka Loh Wong Kuah and the Armenian cucumber. Four angle beans seem to be lagging behind....

Poona Kheera at back, Armenian cucumber in middle
and four angle bean in front

Pork Medallion with Ancient Grain Salad

We have been trying to eat less white rice, particularly at night. Lots of salad topped with grilled steak, shrimp or tofu. Lately, I have been cooking lots of couscous and quinoa. I bought a bag labelled as Quinoa Ancient Blend. Essentially, is a blend of quinoa, amaranth and millet. Cooked it the same way as quinoa. 1- 1 1/2 cup of liquid to 1 cup of quinoa. Today, I used the Green Chili Adobo and Roasted Garlic marinade I have in the fridge, to flavour the quinoa salad. The quinoa blend was nuttier than plain quinoa. Somewhat more filling.

Irish Brown Soda Bread

May 27, 2015

I had a splitting headache all afternoon but still needed to get dinner together. Daughter had an early soccer game so dinner could be slightly later. Maybe, I could have a little nap first...Husband wanted a steak, salad and bread for dinner. Thankfully, I had 3 pieces of steaks I had marinated and frozen for such an occasion. Bread? None to be found. So, I thought Irish Soda Bread. So much for me wanting to avoid carbs.

I looked online and found Irish brown Soda Bread by Merrill Stubbs on Food 52. I had all the ingredients, including buttermilk. I liked that this recipe uses whole wheat flour and oats, in addition to regular flour. I omitted the wheat germ it asked for, which I am sure I have somewhere in my pantry. Too lazy with the splitting headache to go looking for it.  

Corn and Poblano Lasagna

May 22, 2015

I watched Chef Marcela Valladodid on Food Network making this delicious looking alternative lasagna and was drooling. I am not a big fan of traditional lasagne; it is too rich for my taste. This lasagna I could get behind.  I love the flavor of roasted Poblano chilies. 

Then last Thanksgiving, my sister in law Katherine made it. Yum! Further more, she updated the recipe with changes she noted from comments on the website. She graciously shared the updated recipe with me. Right now, sitting in the fridge is a pan of Corn and Poblano Lasagna waiting to go into the oven for dinner. It is daughter's favorite- wanted to bake it fresh for her.

Pictorial of Indulgence

May 20, 2015

After my recent trip to Malaysia and indulgence in the rich and often meaty dishes of my childhood, I had been craving something a little lighter, a little fresher. I miss salads and my daily green smoothie of greens and fruits. Son came home from college to celebrate my birthday. Daughter was ready to eat out after cooking for herself while we were gone. We vacillate between eating healthy and indulging. Now that son's college semester is over and he is back in town, expect us to do more damage. Ha, ha. Here's a pictorial rundown of some of the dishes we ate this month. 

Carne Asada and Adobada taco from Tacos EL Poblano