Fleur-de-Editors

It must be September because two of my biggest fans turned into schoolmarms just after the full moon. Look out Fleur-de-Blog, here comes the red pen!

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Today’s surplus.

First was an email from Connecticut with “just a suggestion” that it would be fun to see green tomatoes and meal prep photos inserted into the copy. Now this person should know I can’t cook and take photos at the same time, but a portion of her wish is my command:

Actually, taking the photos is a lot easier than figuring out how to insert them into the copy.

Then, there was a phone call from the West Coast recommending I write shorter blogs. People today have short attention spans, she informed me. Ghosts of editors past.

So, if I write shorter blogs, can I write more of them?

Actually, today I’m going to write about someone else’s blog, Kitchen Gardeners International: http://kgi.org I’ve been following Roger Doiron’s writing and gardening exploits for 10 years now and in celebration of the 10th year of his blog, he came up with 10 Recipes Every Kitchen Gardener Should Know. I will list them here, but encourage you to check out the blog. There, you can click on each number (with a beautiful color picture inserted for each) and get a recipe! What a great list to pass on to your kids, gardening club, Scout troop, dinner group, newlyweds, etc.

1. Sauteed or stir-fired greens.

2. Pureed soup.

3. Tomato sauce.

4. Basic vinaigrette.

5. Sauerkraut or other lacto-fermented vegetables.

6. Roasted vegetables.

7. Fruit crumble or crisp.

8. Bread.

9. Pesto.

10. Vegetable curry.

OK, that’s it. Laurie Lynch

Dissertation Special: Marina and other students in the Migration, Mobility and Development Master’s Programme at SOAS, University of London, presented short summaries of their completed dissertations last week. After the academic discussions and interactive conversations, the group had refreshments. You will never guess what was on the fruit platter…or maybe you will: Ground Cherries or, as the British call them, Cape Gooseberries. That, good readers and editors, is fodder for another blog.

3 thoughts on “Fleur-de-Editors

  1. Something else every gardener should know is how to make bone stock, which makes every pot of vegetable soup extra delicious and nutritious.

    Your blog lengths are just right.

  2. I get bones where I get all my grass fed meats – at M&B Farview farm Hamburg. Fill a big stock pot with bones, cover with water and a tablespoon or 2 of any kind of vinegar. Let it sit about an hour before turning on the heat. This leaches out the minerals from the bones and makes the broth more nutritious. I might add some vegetables, like onion peels and celery tops, carrots. Let it simmer on the lowest setting for at least 24 hours, with the lid on. When you remove the bones, you can boil it down some if you don’t have much space in the freezer.
    I’ve read that French chefs remove the fat and keep that separate so that the broth is clear. I don’t bother with that. The fat is good for you and I don’t care if the broth is clear or not. Also, if I don’t freeze it but rather put it in a canning jar so that the lid seals, I think the fat layer helps it keep longer in the refrigerator. I’ve kept some for up to 4 weeks that way.
    You might also brown the bones in the oven first. This is supposed to give a different flavor. I never feel like bothering with this.
    This broth never smells very appetizing while it is simmering. But it sure makes any soup delicious.
    There are many health benefits from bone broth that you will never get from a bouillon cube which is just chemicals.
    Another way of getting bones is simply to save bones from T-bone steaks or bone-in roasts. You can mix them up: pork, lamb, goat, beef, even chicken all together. But if you want chicken soup, just use chicken bones.

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