Vegetables to plant in our
So. California gardens now
Be sure to thin plants to about 3″ apart and harvest when they are small for a sweet flavor. Leaves and stems are edible, steam lightly or add to a salad.
To cook, place in a piece of foil, drizzle with olive oil and salt and pepper. Roast in a 450° oven for about 10-15 min. or until tender. Rub skin off with a towel
Buy transplants in the fall and bury the stem up above second row of leaves. Try roasting these vegetables in a 450° oven. Place cut up pieces on a parchment lined baking sheet, toss with a little olive oil, salt and pepper and any other seasoning you may like (red pepper flakes, garlic powder, lemon juice. Roast for 10 -15 minutes or until tender.
Cabbage is in the same family as broccoli and cauliflower. Homemade sauerkraut is the best! Cut out the fore of the cabbage and thinly slice the leaves into shreds. Place in a large bowl, add 1 1/2 Tb. kosher or canning salt and knead or massage the salt into the cabbage until it releases it’s liquid. Pack into a quart jar with a wide mouth and pour all liquid over the cabbage. Make a brine of 1 cup water and 1 Tb. kosher salt, stir to dissolve salt and then pour it all into a quart freezer bag, place this on top on the cabbage and place a piece of cheesecloth over the mouth of the jar, tie down with string or a rubber band and place in a cool, dark place on your counter. The second day, remove bag and press down on the cabbage to see if it will release more moisture. It should ideally cover the cabbage, if it doesn’t add more brine by either adding the ingredients in the freezer bag or make a new brine by stirring together 1 cup water and 1 tea. kosher salt. cover the cabbage and let stand for 3 -10 days. Begin tasting sauerkraut on the 3rd day, when it reaches the flavor you want, place a cap on the jar and store in your refrigerator.
Make sure you have nice loose soil so the carrots can grow long and deep. Thin them when they sprout to give them room to grow, add the thinnings to your salad, soup or stew. Slow roast carrots as you would the broccoli or cauliflower. Drizzle with honey after roasting.
Lettuces, spinach, chard, mustard and kale all grow very well over the winter but plant at 2 -3 week intervals for a staggered supply of greens instead of harvesting all at once. Many greens can be lightly sautéed or eaten raw.
Onions & Garlic
Plant onions from ‘starts’ rather than from seeds. Pick short day varieties for best harvest. Scallions that are succession planted can be harvested over the winter/spring season.
Plant garlic from bulbs, plant pointed end up and cut off any green that is sprouting from the top.
Fall & Spring harvested peas are sweet and easy to grow. Plant a variety from English peas or shelling peas to sugar snap peas. Give them a trellis or cage to grown on and harvest daily for a continued harvest.
Peas and pea pods are lovely lightly steamed or even raw.
You can still plant sweet peas this month for spring flowering
Food Crafting with Chef Debbi
& Debs Kitchen
Saturday, Oct 12th
10:00 am– 12:30
Children* ages 10-14 $35.00
*Children must be accompanied by an adult.
By reservation only
Click below for reservations or call or email
562-431-3541 or firstname.lastname@example.org
Reservations close Mon. Oct 7th
Enjoy a fun-filled autumn morning with family at the beautiful
Rancho Los Alamitos Historic Ranch & Gardens.
Learn together to make (& take)
Gifts from the Garden.
For the adults to make and take:
Herbal Salt Tin
Meyer Lemon Infused Olive Oil
Peppermint-Lavender Room Spray
Holiday Stovetop Potpourri
For the Kids to make and take:
Peppermint Biscotti in a Jar
Strawberry Mint Mojito Mocktail
A seasonal salad will be served with a
Cranberry-Lemon Vinaigrette prepared by Chef Debbi.
Special thanks to Melissa’s Produce for donating event supplies.
Highlights from our annual Farm, Food & Wine Tour from 2017. Thanks everyone for joining us! We’re sold out for this year but save the date for Oct 23-25, 2020.
Grilled Prime Ribeye Steak
Last week we had friends over and grilled a Prime Ribeye steak that I had cut off a bone in prime rib roast, the steak was about 3 lbs. and 4″ thick. I had just attended a book signing/demo at Melissa’s Produce with Jamie Purviance and his new book, Weber’s Ultimate Grilling and was eager to try some of his fabulous recipes.
When I brought this book home my husband, Frank, promptly stole it and put it on his side of the table. After several readings he was excited to try some new ideas that he picked up from the book. He decided to set up our Weber with a ‘hot’ side and a ‘cool’ side and he also wanted to get a little smoke on the steak so to get the ‘smoke’ he placed a chunk of hardwood into a pan, filled it with water and let it soak for an hour or so. Then he placed it on the hot side of the bbq, closed the lid and let it heat up to a smoke point.
I made sure the meat was nice and dry, seasoned it with Himalayan Pink Sea Salt and freshly ground pepper. We grilled it on the hot side of the bbq for about 3 minutes, turning it a quarter turn before flipping it over to the other side and repeating the process. Frank then moved the steak to the cool side and covered the Weber with the lid; we let it smoke until the steak was about 125°, removed it and let it rest for about 10 minutes before slicing it. This ensures the meat will be rare to medium rare when we do cut it; the steak will continue to cook after it’s removed from the heat and it needs the off heat time to let the juices settle back into the meat.
We added some grilled corn and a garden fresh salad with just picked tomatoes, cucumbers & mixed greens. The prime rib was tender, juicy with just a little hint of smoke, a success all around. We’ll definitely be using this method in the future for all cuts of meat and poultry. Thanks for the informative and thoughtful book Jamie!
Summer is almost here! Not that you would know that by the weather we’re having. The rain is nice and it makes the garden grow but my other half is craving those warm summer days. Even though here in Southern California we grill all year long, Memorial Day is the official start of grilling season. Whether you grill on gas, charcoal or wood these recipes are easy do ahead recipes for cooking outdoors and picnics. So clean up that grill and set the table because dinner is served! Check out this simple cheese platter, get A Little Book of Cheese to learn all about cheese and how to make a platter!
This cooking class demo is being held at a private home, everyone’s invited! Address will be given upon paid reservation. North Long Beach area
Saturday, June 22
4:00 – 7:00
Chef Debbi’s Pickled Vegetables
Grilled Artichokes with Walt’s Wharf Dip
Sweet ‘n Sour Surf and Turf Kabobs
Cold Green Bean, Tomato and Watermelon Radish Salad
Pineapple Upside Down Cake
Register here for Credit Card
If you prefer to pay by check,
Contact Debbi @ 562-243-3926 or email@example.com
Spring is nearly here and with it comes lovely artichokes. Artichokes are perennial plants in the same family as dandelions and sunflowers, they are a thistle plant and, in most artichokes, there is a center that’s inedible, the ‘choke’. In cooler climates, such as California’s northern coast they can be grown as annual’s. Spring and fall are times when you can find fresh artichokes in the markets. An easy plant to grow, they do require full sun and will take up a large space, 3 feet or more. Be sure to cut the artichoke before the leaves begin to open and it blossoms into a flower.
When you choose your artichoke, you want to make sure that it’s firm when you press the sides and you’ll often hear a squeaky noise, that’s good. The leaves should be tight and closed. If there is a little bit of brown on the leaves that’s ok, it just means there was a little frost during its growing season but that’s not a bad thing. The inside will be perfectly delightful. You also might want to consider only organic artichokes since you’ll be eating parts of the plant that may have been sprayed with pesticides during its growing season. Pesticides cannot be washed off with water or vegetables soaps, they are oil based and you know what happens when oil and water mix! If you can’t find beautiful California Artichokes in the market, here is a great local source where you can order them, Melissa’s Produce, http://www.melissas.com/Organic-Artichokes-p/1375.htm
To store your artichokes, you could place in a plastic bag and store in the produce drawer of your refrigerator or just pop it into the drawer itself. They will last up to 7 days but best eaten within a few.
Rinse the artichoke under cool water; pull off the lower, smaller leaves and cut the stem at the base of the choke. If you have a nice long stem, you can cook this separately and eat it like you would the heart, it tastes the same. If desired, with a sharp chef’s knife cut across the top third of the artichoke and snip the sticker off the remaining leaves. Even though there are many ways to prepare a fresh artichoke, most people fall back to either boiling/steaming them, although it takes quite a while, up to half an hour or more. You could put them in a microwave bowl or in an Instant Pot adding a cup of water and cook for 10 minutes, cover the microwave ones, or grill them over hard wood. Anyway is fine with me.
Here’s the traditional method:
Put them into a large pot and cover with cool water, squeeze two lemons into the water and a little sea salt, bring to a boil and simmer until you can run a small knife through the bottom part of the artichoke, 30-45 minutes or longer depending on the size of the vegetable. Remove from the water using tongs and picking up the artichoke with the top facing down so not to spill hot water all over yourself, drain and serve with my favorite sauce from Walt’s Wharf in Seal Beach.
Get the recipe here,