I have a collection of pictures taken on my travels that I've always wanted to print. I finally started on this project yesterday at the Newspace Center for Photography in thier digital printing lab. Photoshop is some pretty daunting software and the prints are tricky because they look much different on the screen than they do printed out. I printed this one that I took from the window of an airplane coming back into Portland last June. I love this picture! I have prints of this for sale here: hoodwool.etsy.com
some tomatillos I harvested last week. I love the purple veined husks. These plants get big! Mine was heavily rootbound in a size 10 nursery pot. Tomatillos are awesome raw in salsa with lime juice, garlic, cilantro, and chiles.
I made squash risotto in a slow cooker with my homegrown squashes. I've never really used Crockpots, but I was inspired to try one out after seeing in the awesome recipes in the The Slow Cook Book. This is the easiest method for making risotto I've tried. You add all the ingredients and let it sit 3 hours, eliminating the time spent over the stove stirring and adding water. The recipie I used was based on the one on pg 318, I just omitted the meat.
Squash Risotto in a slow cooker
2T olive oil
1 large onion, finely chopped
salt and fresh ground black pepper
3 cloves garlic, minced
2-3 springs thyme (I used a T or so of fresh parsley, rosemary, oregano, and sage.)
1 C white wine ( I used a dash of port.)
1 butternut squash, peeled, seeded, and chopped into 1/2" cubes ( I used a small butternut and acorn.)
1C arborio rice or carnaroli rice
2C hot vegetable stock (I ended up needing 3 or 4.)
1.5C grated pecorino cheese (I used parmesan).
Preheat slow cooker. Saute onion in olive oil and butter until soft. add salt, pepper, garlic, squash, and herbs and saute another 5 min. stir in arborio rice to mixture and combine until everything is coated. transfer to slow cooker and add stock. cook on low heat for 1.5-2 hours. you might need to stir halfway through cooking time or add stock. (I left mine cooking for 3.5-4) Add the cheese, stir in, and serve. This recipe would have been better doubled. (I like to have lots of leftovers).
I lived in New Mexico for 6 years, and the Hatch green chilies have a special place in my heart. In September, you can smell roasting chilies all over Santa Fe and the grocery stores are piled ceiling-high with 20lb burlap bags. This summer I grew three plants in black plastic nursery pots on my driveway. The concentrated heat was the only way the Oregon summer was hot enough for them. (I first had them in the bed, and they barely grew until I transplanted them to the pots). One of the three mysteriously did not produce anything.
On the other end of the spectrum, I had several pounds of overripe tomatoes, and I made the best pasta sauce I've ever had with them with onion, olive oil, garlic, red wine, parsley, sage, and rosemary. They were pretty skunky when I put them in the sauce pan, and I was happily surprised with the transformation. Homegrown tomatoes have so much flavor you barely have to boil them at all. Maybe overripe tomatoes are the best for marinara sauce.
I bought these two at Blue Heron Herbary on Sauvie Island. They must have had 50 different varieties of lavender. I'd never seen a white lavender before. The smell is incredible- like lavender but with sweeter with hints of honeysuckle or melon.
Blue Heron Herbary