What are You Eating from the Garden?

[akroberts]

Pumpkins and pomegranates.

 

[Phaedra]

Red Mutsu Apples, poached in red wine, served warm with ice cream

This week, I also served this dessert in my tiny cafe

 

[Dahlia]

Red Mutsu Apples, poached in red wine, served warm with ice cream

This week, I also served this dessert in my tiny cafe
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That looks really good! I never heard of it before!

 

[digitS']

I often have a microwaved store-bought apple, chopped. Often, it's Honeycrisp since that's DW's favorite.

Thinking about that for a 2nd breakfast, inspired by @Phaedra , I thought, well, I could put some raisins in it. Wine • Raisins – they're both from grapes !

Having a slice of rhubarb strawberry pie, instead. Soothe my feelings further with a morning cup of coffee.

Steve, won't talk about my humble hash browns and an egg for a first breakfast

 

[Phaedra]

That looks really good! I never heard of it before!

It's absolutely worthy for a try, not too complicate.

Ingredients:
4 medium apples (firm varieties like Honeycrisp)
2 cups red wine
¾ cup water
⅓ cup sugar (adjust to taste)
1 cinnamon stick
1 star anise
2–3 dried orange slices (or a few strips of fresh orange peel)
½ inch piece of fresh ginger or a pinch of allspice
½ teaspoon vanilla extract (optional)

using all spice, fresh orange is also fine, no need to buy extra spices; and for wine, the cheaper ones will do.

Directions:
1. Peel and core the apples, keeping them whole or halved.
2. In a medium saucepan, combine wine, water, sugar, and all the spices. Bring to a gentle simmer for about 5 minutes.
3. Add the apples and poach over low heat for 20–25 minutes, turning occasionally, until just tender.
4. Let the apples cool in the liquid, then refrigerate overnight to deepen the color and flavor.

To serve:
Warm gently before serving, and pair with mascarpone cream, Greek yogurt, or vanilla ice cream.
The leftover syrup is wonderful drizzled over toast, pancakes, or sparkling water .

 

[digitS']

Curious: Are there other varieties of early cabbage that produce second heads?

Nothing very special about Sunday Supper. We are having spaghetti using some of the last of the slicing tomatoes that were harvested green and have ripened. The "long keeper" that we often have in the gardens, Thessaloniki, was not grown this year. With a later first frost and the protection afforded to the plants that grew against the south wall of the house, I'm not sure if it is really missed .

The final Tiara cabbage went into a pot with some sausage. I should have weighed it but it was about size as the first head that came off those roots. Territorial advertises the variety as 6 inch and 3 pounds, very quick maturing at 58 days. Often, more than one of the second heads is left to grow and they can be considerably smaller but this plant and some others were left with only one sprout each instead of being disbudded early.

 

[flowerbug]

daikon radish last night, not sure i will get any more but they are out there if i do want them for something fresh.

last night i had one and made small slices of it and put it on crackers with some hot sauce - about a half dozen slices was hot enough for me. the rest of it i peeled which reduced the heat to nothing i could taste at the time (having already given my mouth a few forms of heat to keep it guessing) and so it was fresh and crunchy and that was what became of the rest of it. the peelings are drying now and will be worm food out in a garden some time, not sure when, but sooner rather than too later because i'm still trying to get outside when i can to finish up garden tasks as much as i can before winter.

 

[flowerbug]

Curious: Are there other varieties of early cabbage that produce second heads?

anyone sell anything called Hydra or Cerberus?

 

[Dahlia]

It's absolutely worthy for a try, not too complicate.

Ingredients:
4 medium apples (firm varieties like Honeycrisp)
2 cups red wine
¾ cup water
⅓ cup sugar (adjust to taste)
1 cinnamon stick
1 star anise
2–3 dried orange slices (or a few strips of fresh orange peel)
½ inch piece of fresh ginger or a pinch of allspice
½ teaspoon vanilla extract (optional)

using all spice, fresh orange is also fine, no need to buy extra spices; and for wine, the cheaper ones will do.

Directions:
1. Peel and core the apples, keeping them whole or halved.
2. In a medium saucepan, combine wine, water, sugar, and all the spices. Bring to a gentle simmer for about 5 minutes.
3. Add the apples and poach over low heat for 20–25 minutes, turning occasionally, until just tender.
4. Let the apples cool in the liquid, then refrigerate overnight to deepen the color and flavor.

To serve:
Warm gently before serving, and pair with mascarpone cream, Greek yogurt, or vanilla ice cream.
The leftover syrup is wonderful drizzled over toast, pancakes, or sparkling water .

Thank you! I think this might make a really good dessert for a special dinner occasion such as Thanksgiving or Christmas!