I wonder if it’s flintier than the corn you grow? Usually I don’t associate A-shaped kernels (this is how I think of that shape) with flint corns, but I dunno.
Had my favorite squash yet from the garden this year. It was a blue pumpkin that tasted, not just sweet or nutty, but interestingly complex. It had fewer seeds well- formed than the others but I got almost two dozen for next year.
Simmered it in dashi stock, tossed in an egg to poach at the end. Excellent breakfast.
5 Likes
Dinner last night actually included okra! Frozen whole. It was:
Fill a casserole dish 1/3 with okra (maybe 2 cups?). Add a can of tomatoes canned this summer. Add half a can of dried uncooked pasta and just under a can of water. Mix so the pasta is under the water/veg. Chop up roughly 1/2 cup of feta cheese and sprinkle on top. Cover and bake at 300 for… an hour and a half? until the pasta has absorbed the water. Stir, eat.
I didn’t add any salt, pepper, or spices to this, though it would take hot peppers or olives nicely. I do salt my canned tomatoes, and the feta cheese is salty. Could use chunks of potatoes instead of the pasta, omit can of water. It might be fun with whole grain berries instead of pasta (rye would taste good? or barley) but would take more water and longer to cook.
2 Likes
Here’s a recipe I made up. I use it a lot.
Fiber bread:
Psyllium husk powder + inulin powder + eggs + water + butter. Whatever proportions you feel like. I usually put in about a tablespoon of each of the powders, two eggs, a cup-ish of water, and two tablespoons-ish of butter, then cook it in the microwave for half an hour. Or fry it on the stove, if I prefer – then it comes out like a crepe.
It tastes like a very, very rubbery whole wheat bread. It’s very satisfying and filling. It’s perfect for when I want bread, but I know I need to lose weight. It has no carbs except fiber, so it’s ideal for a keto-like diet.
This isn’t precisely something I do with what I grow, but I’m thinking I may be able to substitute the psyllium husk powder and inulin powder with ground-up mallow seeds and mashed sunchokes straight out of my garden. I haven’t tried that yet, but it’s something I intended to experiment with at some point. See, hollyhock and common mallow seeds taste exactly like psyllium husk to me, and I know they’re edible, and I know mallows are high in mucilage, so . . . maybe a powder made from those seeds would behave the same way? If so, that would be neat!
And obviously, sunchokes are the source of inulin powder, so mashed sunchokes ought, in theory, to be an almost perfect substitute for buying inulin powder. Especially since sunchokes are yummy yummy yummy. 
Build a recipe
My garden is running late–I had my first tomato sandwich of the season this week and I’m swimming in cucumbers.
I pulled two of my seed cucumbers today, the seeds are in a jar, but I want to do something with the full grown cucumber.
I’ve been doing watermelon and cantaloupe jam, but a ripe cucumber would probably work better with “savory” than sweet.
So far I have 1 cup of onion, about 5-6 cups of cubed cucumber, and green peppers as well as seeded hot peppers.
Ripe cucumber is softer than young cucumbers, and has a lemony tang to it.
Build a recipe! Go!
The recipe (I made it up)
Apx 6 c cucumber
2 T salt
1 T pepper
4 T brown sugar
1 c green bell pepper
1 c onion
1/2 c hot peppers in vinegar so maybe a couple T vinegar.
Amazing. I can’t see this stuff surviving to be put in bottles. I’ve been putting it on everything.