Buckwheat Noodle Salad

This is one of my favorite recipes to make with leftover pasta.  I made two boxes the other night just so I had leftovers!  You can find buckwheat noodles in the Asian section of the grocery, but I usually just use whole wheat spaghetti.  The recipe calls for broccoli slaw, but the store was out, so I blanched a broccoli crown, and threw in some carrot shreds and grated fresh ginger.  You could also add baby corn, red peppers, slivered almonds, shrimp - really anything you like.  It keeps well for a day or two, but not much longer. 

Buckwheat Noodle Salad

• 5 T soy sauce


• 4 T seasoned rice vinegar


• 1 T lemon juice


• 1 tsp sugar


• 1 T vegetable oil


• 8 oz buckwheat (soba) noodles, or whole wheat spaghetti


• 4 scallions, thinly sliced


• 2 c broccoli slaw

Cook noodles according to package directions, drain, and cool.  Meanwhile, combine soy sauce through oil in a large bowl.  Add scallions, broccoli slaw, and noodles.  Toss gently, cover, and refrigerate.

Honey Thyme Carrots

We spent a wonderful Thanksgiving weekend in Tennessee with my husband's family.  It was great to have everyone together, and get to see baby Asa.  While we were feasting on Thanksgiving dinner, though, something was feasting on my carrot tops back at home.  I was a little disappointed, since the last batch I harvested was so good, and I didn't think the rest were ready yet.  I had to dig them up the ground was so wet, and was happily surprised - I got 4 or 5 pounds of carrots!  It turns out my last batch was all Nantes variety, and the Little Fingers were still in the ground.  They really do look like little fingers - not tapered as much as other carrots, and most the length of a long finger.  After much scrubbing, I sauteed them in olive oil with a little honey and thyme.  Perfect.  These are aptly named, since Shawn loved them.  I thought I'd have some leftover for lunch the next day, but no such luck.

Honey Thyme Carrots

• 1 lb carrots (preferably fresh, and on the small side)


• 1 T olive oil


• 1 T butter


• 1 tsp thyme


• 1 T honey


• 1/4 tsp pepper


• 1/2 tsp salt

Cut the carrots in quarters lengthwise, then in 3-4" lengths.

Heat olive oil in a medium pan over medium-high heat.  Saute carrots 10-12 minutes until soft and beginning to brown, adjusting heat if necessary.  Add butter, thyme, honey, salt, and pepper.  Toss to coat, and cook 5 minutes more.

Carrots (and a stray onion)

I planted two kinds, Chantenay and Little Finger.  Don't know which is which, but they are both shorter varieties that did very well in my not very sandy or loose soil.  The carrots were good, and a bit spicy.  Not bitter, but not sweet either.  They all went into a stir-fry, and I still have a bunch left in the garden. 

Fall Planting

I planted my late summer/fall vegetables today: broccoli, cauliflower, carrots, radishes, & mache.  The fall seed selection around here is dismal.  I ordered from Bountiful Gardens.  They had a great selection of open-pollinated seeds at very reasonable prices. 

 

My zucchini plant is still going strong.  I'm planning one more batch of pickles, plus more grated for the freezer.  I made tomato chutney this week - look for a recipe in a few days.  I also finally harvested enough okra to bother cooking it.  I planted most of my okra too early, and it didn't come up, so I've only got 5 plants.  I'll plan better next year. 

I have tons of hot peppers.  We'll be having lots of stuffed poblanos in the next few weeks, and I'm going to dry a bunch as well.

The first canteloupe should be ready any day now.  Also a few cucmber stragglers - didn't get very many this year, but the cukes I got were very good - not a hint of bitterness, and a nice mild, sweet taste.