Lavender Lustfest

This past weekend was the annual Oregon Lavender Festival and Tour. Admittedly, I have been under the spell of lavender since my first trip to the Mediterranean when I first experienced the dazzling fields of lavender and the heady passion it evokes.

It’s a bit of paradaox - this zeal that lavender generates – because lavender is most known as a calming restorative. I have no idea how a cat feels when it’s under the influence of catnip, but I suspect it must be something similar to the affect that lavender has on me. One whiff of that fabulous ethereal scent - my senses sharpen and I’m lightheaded all at the same time. Bam! Right between the eyes, I am blissfully transported. So, why wouldn’t I want more of that?

Judging from the farms and cottage industries that are springing up all over the state, lavender is becoming big business in Oregon. There are about 25 sites – each catering to their particular locale and clientele. Who knew? Some are nursery based selling as many as 100 different varieties; then there are lavender u-picks, production tours, gift shops, workshops - even wedding and event venues for up to 500.

As in France, lavender and wine seem to make good neighborly partners in Oregon. Many of our lavender growers have discovered the financial benefits of this association and market themselves as such. Of course, artists are attracted to this environment, too; so by way of this mutual interest and support, there is a fascinating collective developing.

In my own yard, I have 3 different types, including a rogue yellow variety. With my last bumper crop I dried a good supply and have had fun experimenting with it. I made a truly memorable lavender hazelnut shortbread; and it turns out that lavender and chocolate create quite a symbiotic combination, so of course, lavender brownies are essential for my chocolate loving friends.

I’ve tinkered with lavender syrup – and keep a bottle stashed in the fridge to drizzle over desserts and flavor drinks. I discovered lavender and mint are lively partners and perfect in a summer cooler with a muddle of mint, a shot of lavender syrup, and a spritz of lemon scented sparkling water.

Lavender-Mint Spritzer

2 sprigs fresh mint

1-2 Tbsp. lavender syrup, or to taste ( follows)

Ice

Lemon Scented Sparkling Water

Wedge lemon or lime

In a tall glass, place on sprig mint in bottom which has been pressed between fingers. Add syrup and muddle with mint to release the mint flavor. Fill the glass with ice, add a wedge of lemon and squeeze over the ice. Pour lemon scented sparkling water to fill the glass and give a stir with spoon. Garnish with 2nd mint sprig. Serves 1 ~~

Lavender Syrup

Inspired by Herbal Palate by Oster and Gilbertie

1 cup lavender leaves or flowers

3 cups water

1 cup sugar

Infuse boiling water with herbs. Steep 30 minutes and strain. Return infusion to pan; add sugar and boil 10 minutes. Cool and store in refrigerator.

Finocchio Fantastico

Fennel is in season again which led me to recently playing with it in the kitchen. I have fond memories of using fennel prodigiously while cooking for the Petrarca family. They were extremely proud of their heritage and the traditional Italian cuisine was an important part of their meals. On the weekends, they enjoyed entertaining extended family and friends - and the meal could go on for hours.

If the weather was conducive, we would often have brunch or dinner at one large table spread outside on the terrace in the cooling shade of the enormous elm trees. As the day wore on, sometimes Tom Petrarca would get into the mood, pull out his accordion, and play a bit. It wouldn’t take long before he’d break into song, and soon everyone would be singing along.

Fennel was a major part of these family meals. The wine would flow, and dessert could wind on while espresso was served along with dessert wines and liqueurs. We’d offer a selection of specialty desserts, and trays of cookies and sweets would be passed. Then, amidst plenty of oohs and ahs, their beloved fennel would be set in the center of the table with a sampling of specialty cheeses – plus assorted nuts, with picks and crackers for casual shelling.

It’s no wonder fennel makes me smile.  Besides the obvious snacking benefits, its bright licorice flavor is especially wonderful raw in salads and salsas. However, on this day I wanted to create a tomato sauce richly laced with vegetables and complemented with some spicy meatballs - and fennel was the object of my intentions.

I wasn’t disappointed either. The sweetness of the fennel and carrot was the perfect balance to the acid of the tomatoes.  The licorice flavor was slightly muted, even though I elected to not overcook the sauce. Fortunately, I added fennel seed to the meatball mixture, which provided the perfect balance in this duet. I also used my convection oven to finish the meatballs, and wondered why I hadn’t thought of this sooner. They browned evenly and cooked in the amount of time that it took to prepare the sauce and simmer it briefly. At this point, I set it all aside and allowed it to cool.

When I was ready to start dinner, I heated the sauce, added the meatballs and simmered the sauce for about 20 minutes; just enough to infuse the sauce and cook the meatballs thoroughly. The finished sauce had a balanced spiciness and a lovely texture - and the carrots and fennel retained their slight al dente quality. Served with linguine and a shave of Parmesan: fantastico!

Tomato and Fennel Sauce with Meatballs and Pasta

24 oz. Meatballs (see below), browned well
2 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, crushed
1 small bulb fennel, trimmed and chopped
1 whole carrot, peeled, chopped
2 teaspoons mixed dried herbs, savory, oregano, sage
2 - 14 oz cans tomatoes chopped, in puree
1 - 8 oz can tomato sauce
2 tablespoons fresh oregano
1/2 cup Parmesan cheese, shaved
1 pound linguine, cooked al dente and drained well

Meatballs:
24 ounces lean ground beef
1/2 onion minced
2 cloves garlic, crushed
1 egg, beaten
1/2 teaspoon crushed red pepper
1/2 teaspoon fennel seeds
1 teaspoon dried oregano
2 slices day-old bread, soaked in water, squeezed dry
1/3 cup shredded Parmesan cheese
salt and pepper
olive oil

Preheat oven to 400 degrees: use convection if available. Line baking sheet with foil, drizzle with olive oil.

Combine meatball ingredients with hands and form into approx. 1" balls and place on baking sheet, roll them in olive oil and bake in oven for about 10 minutes. When they begin to brown turn the meatballs and bake for additional 10 minutes or until browned on all sides. Remove from the oven and allow to cool.

Meanwhile in large pot, heat the oil and saute the onion and garlic until aromatic. Trim the fennel root and leaves, remove the tough outer portion, and chop like celery. Add the fennel and carrot and cook for 4-5 minutes stirring occasionally, until vegetable begin to soften, adding the herbs as they cook. Add the tomatoes and sauce, stir well, simmer 10-15 minutes. Remove from heat.

When ready to serve, reheat the tomato sauce and add the meatballs; simmer for 15-20 minutes. Stir in fresh herbs and simmer briefly. Serve with pasta and fresh Parmesan cheese. Serves 4 ~~

A Happy Threesome

It’s funny how our minds free-associate and link favorite foods together. For example, when I think of tomatoes, basil quickly comes to mind. And when I think of cucumbers, I think of dill. And, now that dill and cucumbers are returning to the market, it’s time to re-visit one of my favorites: Dill and Cucumber Soup.

When I think of a refreshing cup of Dill and Cucumber Soup, nothing comes to my mind faster than another favorite: screaming fresh salmon. There is no question that this combination surely equals one of the Pacific Northwest’s happiest threesomes: dill, cucumber and salmon. It's important to remember that working with such classic flavors will result in an end product that is more than the sum of its parts. The point is, keep it simple.

My version of the timeless cucumber soup includes a healthy amount of yogurt - which provides a perfect counterpoint to the fresh, lightness of cucumber and dill. These bright, clean flavors perk up the appetite and perfectly prepare the palate for the satisfying earthiness of the king salmon – grilled, baked, or poached.

On those occasions when fresh salmon isn’t my planned entrée, smoked salmon is a great alternative. A lovely platter of chilled salmon, a little cream cheese, a few slices of red onion, some pumpernickel or rye bread, a few radishes for vegetable variety… and I’ve got an easy dinner.

I’ve also garnished my soup with lovely slices of cucumber dabbed with tiny spoonfuls of inexpensive Tabiko caviar or other non-fertilized salmon eggs – plus a perky feather of fresh dill. Absolutely fabulous.

Since I rarely tire of the dill and cucumber combination, I’ve planted my own dill seeds which are now sprouting - and my cucumber plants are on their way up. Oh, boy, it’s going to be a great summer!

This year, I think I’ll take up fishing… more on salmon later.

Dill and Cucumber Soup
From Soup A to Z, A traveling chef’s little black book of secrets

1 medium cucumber, peeled, seeded, diced or grated
3 Tbsp. fresh dill, minced
2 Tbsp. scallion, chopped
½ tsp. salt
1/8 tsp. white pepper
1 Tbsp. lemon juice
1 Tbsp. olive oil
2 cups plain yogurt
2 cups defatted chicken stock (approx.)

Place the cucumbers in a bowl with the dill, scallions,the salt and pepper. Stir in the lemon juice and olive oil; combine well.

Fold in the yogurt and thin with enough stock to reach desired consistency. Adjust seasoning, add more lemon juice if necessary.

Chill thoroughly. Garnish with fresh mint or dill. Serves 4 to 6~~

Q is for Quinoa

Lately I’ve been working long hours on a multitude of projects and deadlines and my cooking has been fast and furious. As so often happens in the throes of craziness, I had a fortuitous moment of enlightenment. This time it happened when I fell into a heap of quinoa.

Up to this point I’ve regarded quinoa as too fussy, too earthy, and too unavailable to spend too much time contemplating.

For years I’ve read about the amazing qualities of this grain/seed but have been put off by similar re-occurring caveats that it must be soaked and re-soaked before using. Apparently, its exterior is coated with saponins – toxic chemicals producing a discouragingly bitter flavor which must be eliminated before cooking.

However, quinoa’s quirkiness didn’t stop the Incas – they revered it as an instrumental part of their diet. For centuries its extraordinary health benefits have been highly regarded, with some folks ranking gluten-free quinoa as the plant kingdom’s most perfect protein. It's also a good source of fiber, phosphorus, magnesium and iron - so why shouldn’t I like this?

Well, it turns out that I do. Very much.

By accident, I recently stumbled across quinoa in the midst of a mad dash to my local bulk food store. When I read the minimal directions on the bin: cook for 15 minutes I thought I could handle it. That night at warp speed I prepared a nifty idea from Dinner on a Deadline at the great website, Married… with Dinner.

Of course, I completely forgot the washing and the rinsing of the quinoa until after it was cooked; and then it hit me.  Oh, crap! I warily peered into the pot and took a whiff of the light, lovely pearls. It smelled fine…

I cautiously sampled a spoonful and it was delicious. Not bitter or soapy, but mild and slightly nutty. I have since read that of course, most commercial varieties are pre-washed for the convenience of the American market.

Quinoa has now replaced couscous on my shelf and on my table. I have gotten into the habit of pre-cooking a nice supply and storing it in the fridge for a quick addition to a meal - or for a hot breakfast with fruit and yogurt or milk. If you are another hold out, give it a try. You might just like it, too.

Quinoa with Leeks and Poached Egg

Inspired by Dinner on at Deadline @ Married with Dinner

For each serving:

1/2 cup cooked quinoa, see below

1/3 cup cooked leeks; note: 2 cups sliced leeks cooked in @ 2 Tbsp butter = 2 servings

1/2 cup simmering chicken stock, excellent quality

1 extra-large egg

1 teaspoon minced chives or scallions, for garnish

handful of Parmesan cheese (opt.), grated as finely as possible (about 1/2oz by weight)

For quinoa: bring 2 cups salted water to a boil. Stir in 1 cup quinoa, slightly cover it and simmer for about 15 minutes or until the water evaporates. Toss lightly with fork, cover with toweling, top with lid, and let stand for 5 minutes.

For the leeks: Slice the leeks in half lengthwise and rinse well, carefully removing any sand or dirt. Slice the white and tender light-green parts into half-rings about 1/4- to 1/8-inch thick.

Melt the butter in heavy skillet over medium-low heat. Add leeks and a couple of tablespoons of water. Simmer slowly until leeks are tender and almost all water evaporates, add more water if needed to further soften the leeks, about 15 minutes. Season well with salt. If using immediately, remove pan from the heat and set aside.

Drop the eggs into simmering water that has been lightly flavored with vinegar; poach for 2-3 minutes until set. Remove from heat.

To assemble: spoon about 1/3 cup leeks into bottom of each wide bowl. Top the leeks with about 1/2 cup quinoa. Remove an egg from poaching water with slotted spoon and top each mound with an egg. Ladle hot broth carefully around the leeks and quinoa, sprinkle with chives and garnish with Parmesan cheese.

Optional: add fresh mushrooms, broccoli or other fresh vegetables to chicken stock and simmer until al dente. ~~

Excerpts From the Gardener's Notebook

"It appears we have turned the corner on a very long winter and finally, spring is more evident with each warming day..."

Returnees

The shade loving Foamflower has rallied from a long winter retreat; it has spread out and is filling an essential corner quite nicely this year! 

 

Wildflowers
First volunteers: Vibrant Columbine has popped up literally overnight and is a massive purple haze! 

Rhodondenrons are preparing for a vast showing very shortly...  

Early Edibles

First-of- the-season tomato plant is in the ground: Stupice, another unique find from the Springfield Farmers’ Market. Due date: 52 days and counting. Be still, my heart! Can this be true?
 

"Extremely early potato-leaf Czech heirloom that bears abundant very sweet, flavorful 2 to 3” deep red fruit. A 1988 comparative tasting in the San Francisco Bay area gave it first place for its wonderful sweet/acid, tomatoey flavor and production."

 

Herbs and Such

Outcropping of nearly invasive Greek Oregano and a tiny spring Strawberry is in bloom!

Weekly Forecast
"Cooling temperatures with intermittent rain. Sigh. What happened to'April showers bring May flowers'?"

Market Memory Makers

This past Friday was the beginning of a new season for our Springfield Farmers’ Market and I was one among many caught in a blur of anticipation and excitement.  Early apprehensions over the new shift to an afternoon/evening venue were soon forgotten amidst a steady stream of enthusiastic supporters.

From my perspective, it was all good.  There was a sense of relaxed, casual enjoyment and folks were happy to linger longer and fully enjoy all that the market had to offer. 

As the sun shifted to the west the market hummed with activities for the kids, plentiful exchanges of food and drink, baked goods, fresh produce as well as a seasonal assortment of tiny starts and plants for the home gardeners.  Plus, it was a chance to follow the latest market buzz and chat up the hard working farmers, growers, and producers - even place pre-orders with a local fishmonger promising fresh salmon next week.

One highlight was my first fresh horchata this side of Mexico. It was a treat to sip this cool, refreshing drink and mingle with friends while foot-tapping music floated above the market. It reminded me of similar sweet occasions at bustling mercardos and tiendas in Mexico.

Horchata is typically made with rice pressed or blended into a milky form with water. It is flavored with cinnamon, vanilla, and sweetened with sugar - milk, fresh fruit, or nuts are sometimes included.  

Horchata
1 stick cinnamon (or about 1/2 tsp. powdered)
2/3 cup sugar
1 1/4 cups long grained white rice, uncooked
5 cups water
1 teaspoons vanilla

In a blender, break up cinnamon and pulverize it with sugar. Add the rice and blend until a fine powder.

Slowly add about 3 cups of water to blender and puree; add vanilla, remaining water and combine well.

Pour into a storage container and refrigerate for at least 5 hours, or overnight.  The following day, strain into pitcher. Adjust flavors, add milk if desired. Serve over ice. Serves 4 ~~

Simply Fascinating

I am a big fan of plain, unadulterated yogurt. In fact, I keep a large container of it in the fridge and often substitute a portion of yogurt in lieu of high fat ingredients in sauces requiring sour cream, butter or mayonnaise – its lovely tang often adds a refreshing dimension.  I use it regularly in baking for the same reasons  - plus it improves texture enormously.   

It just so happens that we have one of the best yogurts I have found right here in my own backyard. I love Nancy’s Yogurt beyond such elementary issues as great flavor and food value - it is fermented with natural probiotics (live organisms, not quick-fix chemicals).  What I really appreciate about Nancy’s is its ability to maintain a lovely thickness that does not break down as readily as other supermarket varieties.

Of course, I prefer supporting local producers, and since the creamery is located in Springfield, nothing could make me happier. What I didn’t know is the fascinating bit of colorful Oregon history behind Nancy’s Yogurt.

The Springfield Creamery was started in 1960 by a young hard working couple, Chuck and Sue Kesey, not so co-incidentally the brother of another local legend, Ken Kesey. The business shifted when an employee named Nancy shared her family’s yogurt making techniques.

Although customers responded and demand for Nancy’s yogurt grew, it was slow going. In 1972, a bit of promotional wizardry in the form of a Grateful Dead benefit concert attended by 20,000 devotees saved Nancy’s Yogurt from near extinction. The movie, Sunshine Daydream is a record of this seismic event. 

Back in the black again, Nancy’s Yogurt flourished with the help of a very loyal clientele. More help was on the way though, when U of O graduate Gilbert Rosborne and his partner, a young Huey Lewis, the music maker, offered to market the yogurt to the San Francisco bay area. Fascinating, right?

With the growing demand, the business successfully expanded through the 80’s. In the mid 90’s a devastating fire consumed much of the creamery. As you now would suspect, loyal friends and customers rallied and within weeks the business was back in business. Amazingly after 50 years, Nancy’s Yogurt continues to thrive - further affirmation on the amazing powers of yogurt. Simply fascinating.

The following salad seems appropriate  for today, especially if you are looking for a day of quiet reflection or cleansing...

Detoxicating Salad
From Grayshott Hall Health Centre, near Hindhead, Surrey, England,  courtesy A World of Salads by Rosalie Swedlin

3 medium carrots, scrubbed
3  medium apples, scrubbed
3 stalks celery
1 handful raisins
1/2 cucumber, washed
1 small green pepper
2 pears
1 orange, or 1/2 grapefruit
1 cup yogurt, with lemon juice, no sweetening, optional

In the morning, chop all ingredients into a covered container and shake to combine. This should make enough for 1 day of 3 equal meals. Note: 1 cup of yogurt flavored with lemon juice, total can be consumed with the salad.

Begin your fast day with 1 glass hot water, lemon juice optional; consume between meals throughout the day as desired. 3 cups tea, total, may be substituted.