Garden Failure

As you may or may not know, I tried to do the "Three Sisters" planting method this summer for corn, squash/pumpkins/gourds, and bean/peas. It didn't go so well. But I wanted to document some of my thoughts so that I can be more successful next year.

First, I should have started earlier. I started in late May and should start the corn the beginning of May. You can soak the corn seeds in warm water over night to start the germination process. The extra two weeks should really help get my corn going. I can cover the plants with a small plastic box at night to keep the temp up. Once the corn gets going I should plant the squash, pumpkins and gourds.

I need to keep on top of weeding. That seems to be the biggest detriment to the whole three sisters getting started. I plan on putting newspaper down between the mounds which should block out most of the weeds. With the newspaper in place I think I will have enough time to weed the mounds themselves by hand. Once all the plants are going, I will need to add compost to the top of the mound. The corn are heavy feeders and I don't think I gave them enough in the soil this year.

Next year will be better!

A couple of Sushi fillings

One of the biggest reasons I have this blog is to write down all the stuff I come up with when it comes to food. That way I won't forget it, and when people (like Morgan) ask me how I made something, I don't have to make it up on the fly, I can point them here:) So here are two sushi fillings. See my Sushi link to the right, for the low down on how to make and roll some great sushi.

Crab-Wasabi filling:
1/2 cup of crab meat
wasabi to taste
2 Tbsp of mayo

Mix together in a bowl and use directly for your sushi filling, or store in fridge for later. I think that I mixed in a little furikake seasoning with this as well, but I can't remember for sure.

Portobello filling:
2 portobello mushrooms (diced into small pieces)
1 can water chestnuts (diced into small pieces)
red chili pepper sauce (to taste)
2 cloves garlic (diced)
salt to taste

Saute in wok over high heat with a little olive oil until the chestnuts are soft, remove from heat and use directly for your sushi filling, or store in fridge for later.

Cobbler, mmmm cobbler

So, I haven't posted anything in forever, but it is time to get back with the program. This will also show up on face book, so if you get the chance to make this let me know how it turns out.

The crew went camping a couple of weeks ago and I made a Blackberry cobbler over briquettes. I made it again with peaches in the oven a couple of days ago and both time it turned out fantastic. So for your cobbler eating enjoyment:

1 stick butter

2 C flour

2 C sugar

1 + 1/2 C milk

1 Tbsp baking powder

1/2 tsp salt

1 tsp nutmeg

1 tsp cinnamon

1 tsp rum extract

1 tsp vanilla extract

4 C fruit (black berries or peaches work well)

1/2 C sugar

1/4 water

Prep briquettes (about 30, 8-10 on bottom and 18-20 on top of dutch oven) or preheat oven to 375. Mix flour, 2 cups sugar, milk, baking powder, salt, nutmeg, cinnamon, rum and vanilla extracts together. Melt butter in 12 inch dutch oven. Mix fruit, 1/2 cup sugar and water together. Pour batter into the melted butter in the dutch over, then ladle the fruit mixture into the batter (don't stir it up or anything, just ladle it in). Cook it:

using briquettes: 45 minutes to 1 hour, every 10 minutes turn the bottom on the dutch 1/4 circle while turning the lid 1/4 circle the opposite direction. Check it after 45 minutes, I would start with 8 briquettes on the bottom and 18 on the top.

using oven: cook it for about an hour, check after 45 minutes or so. I cooked it for about an hour at 350 and the inside batter was still a little bit undercooked, so I put it back in for another 1/2 hour.

Enjoy the picture.