Just Wait...

Sketch of our future backyard edible garden.

Where do ideas come from?  Not the easy ones - I am talking abut the answers for problems that get you stuck.  I know we have the answer to everything, but sometimes those answers are buried too deep or we are too distracted to pull them out.  I believe our greatness is buried in our subconscious.  If you get stuck, wait and the answer will come.  I guess that's what some call faith.

I have been stuck the last two months trying to figure out a design for my postage stamp-sized backyard.  My aim is to convert  lawn and traditional plantings into an edible landscape.  I have scoured dozens of books, looked online, talked to other gardeners, even hired a designer but non of the solutions felt right.  Yesterday I looked out my window and saw the answer.  It all hinged on the positioning of the walkway from the house to the garage.  The design just fell on the paper.

I love that.  Listen to your gut and if it doesn't feel right or you don't know the answer - just wait.

Russian Stew with Cherries

I found a great selection of dried beans at Seed Savers in Decorah Iowa.  Worth the trip.

My dad asked me once "why do you just eat white?" because I only made chicken and fish dishes.  Well, he would be happy that some read meat is sneaking back into my diet.  This one of my favorites, modified from the RealFood magazine by using beef instead of veal and using a higher proportion of beans and onions:

1 1/2 c dry navy or more interesting beans
1 1/2 lbs stew meat (original recipe called for veal, I used beef)
Olive oil
3 tbsp flour
1 large onion
1 can Morello or other sour cherries and juice
3/4 c Madeira or Port
Salt and pepper
1 nutmeg freshly ground or about 1/2 tsp dry
Fresh parsley

Soak the beans overnight and save to  boil the next morning for 1 hour, then drain and add to the meat cooked the night before.
Meanwhile, dredge the meat in flour and brown in olive oil.  Saute the onion and then add to meat with sherry, cherries with juice and spices.  Cook at least an hour and a half and then refrigerate overnight. The next day, add the cooked beans and warm slowly for an hour or so before serving .  Like most stews, the flavor is enhanced by preparing it a day ahead of serving.  We like it over pappardelle pasta noodles with crusty bread and a salad.

Thai Butternut Squash Soup

This soup is unique because you can taste every flavor.  It is delicious!

1 butternut squash peeled and cubed
2 c vegetable broth
1 can cocoanut milk
1/4 c finely chopped onion
1 tbsp brown sugar
1 tbsp soy sauce
1/2 tsp cayenne pepper
2 tbsp lime juice

1/2 c chopped cashews
1/2 finely chopped fresh basil
zest or 1 lime

Combine all but the last three ingredients>  Cover and simmer on low on the stove top for about 1 1/2 - 3 hours, stirring occasionally.   Mash the squash with a potato masher or immersion blender.  I strained out some of the "strings" of the squash pulp.  Mix the nuts, basil and lime zest and sprinkle on top before serving.  Tastes great with naan and a crispy salad.