It’s been a really good year for our garden this year. One of the consistently producing plants in our garden are sugar snap peas. We’ve got about 24 vines growing up some string and they put out like crazy.
I had little luck finding recipes with sugar snap peas in any of my books or online. The one that I did find in a book was from a vegetable cookbook, which stars veggies, but is far from vegetarian. The recipe was for a shrimp and mushroom curry… gross.
So, here’s a delicious curry that showcases my sugar snap peas and proves they can carry this thick, filling curry all by themselves!
- vegetable oil
- 2 cloves garlic
- 2 dried whole red chilies
- 2 tsp tumeric
- 2 tsp ginger root, minced
- 200 g sugar snap peas, washed, tips and strings removed
- 500 g small mix of red and gold potatoes, diced
- 1 large sweet potato, peeled and diced
- 1 small tomato, peeled, seeded and small diced
- 1/2 cup red lentils
- 1 cup water (optionally, substitute 1/4 cup of the water for coconut milk)
- 2 tsp fresh oregano, chopped
- Heat oil (~2tsp) in wide cast iron skillet over low heat, and garlic and cook until slightly golden.
- Add the chilies, tumeric, ginger root, and cook for 30 seconds, then boost the heat to medium high and add in the sugar snap peas.
- Season with some salt and cook peas until golden brown (but don’t char them!), then drop the heat back to low.
- Using tongs, remove the pea pods and keep aside. Add in the gold/red potatoes to give them a head start, for about 10 minutes.
- Now, add in the sweet potato, tomato, lentils and water. Increase heat to high to bring the water to a boil, then drop it again to low. Simmer for 20 minutes, covered, scrapping the bottom occasionally to avoid burning and add more water if it becomes too dry.
- Uncover, and cook until the potatoes are soft and there is not runny water left.
- Kill the heat and stir in the oregano and the cooked peas. Serve with some chopped cilantro or extra crushed red peppers.
This past weekend we finally got around to tending to the garden. Last weekend I had started a bunch of seeds, ones we had from last year (and perhaps the year before, and also I had a little seed trade at work so I got some interesting things from a coworker). It’s so warm it may as well be May so I figured we could start seeds outside in our greenhouse. We started lots of seeds from 2006 so I don’t know how successful they will be, but already in a week we’ve had spinach, beets, kale, okra,chard and lettuce babies pop up!
Posted on August 10th, 2011 by Dan
It is a beautiful day today, bright sun, cool breeze, and not too humid. It’s the perfect day to be outside or sit by an open window. And in fact, it’s very distracting as I try to write this post. Maybe even more distracting is the occasional need for me to carry Michi away from stalking birds.
The bright sun today made it especially nice for photography. First up, our Herb Pot, which always has something exciting going on in it. The catnip we planted in there at the beginning of the summer has practically quadrupled, taking over the whole pot. But we still have healthy parsley and bay leaf plants in there (I know it’s not much of an herb garden, but it came with a nice sign). Well, the parsley attracted a few friendly caterpillars. I am almost %100 these are Eastern Black Swallowtail caterpillars. We tested it by poking them and they shot up their defensive osmeterium (orange slingshot looking thing).
Unfortunately, we didn’t get any good pictures of the osmeterium because they shot it out so fast and it was scary.
So other than these awesome native caterpillars that we had in the Spring, we recently got some fun fungi along with our herbs.
I have no idea what kind of mushrooms these are, but they’re crazy cool looking. Bright yellow with little pimples all over them.
In another side of the yard (the front), we have our vegetable garden in full growth. This year we decided to implement a ‘Square Foot’ gardening method. This is where you divide the garden in square feet and allocate each square foot with a certain crop. For instance, you can plant one corn plant in a square foot or 4 lettuces or 16 beets. Here’s a photo from early spring when I first started planting. You can still see the dividers.
It looks nice, right? Not sure how well it worked though. Everything grew very nicely, but I feel like the yields weren’t as good as when I wasn’t using a method. Below are a few shots from the garden, fast forwarding to today. Something that really caught us by surprise are these cucumbers. They transformed from blossom to fruit in about 3 days and they’re super long and beautiful. Each one is easily over 2 feet, and the plant is covered in flowers!
I’m also proud of the corn, cabbage and pumpkin vines!
Lastly, we’ll go over to the side of the house and take a look at the ‘Man Garden’, which is my own little special section of the flower garden world, well, mine and my fellow male cats :). For the past month or so, the black-eyed susan has been in full bloom.
And, our newest addition, which happens to be right next to the Man Garden, coincidentally and appropriately, is the grill! Susanna’s mom dropped it off over the weekend (they had two?) and I couldn’t be more excited to use it. I’m thinking corn, pizza, bread, stuffed peppers, pretty much everything. Oh, pardon the cracked backdrop, it’s on the waiting list to be
Lastly, I’ll leave you with a picture of Michi in the fish tank. We have plans to make a sweet terrarium with this, but that’s for another post. It seems like if she’s not in the sink, she’s in the tub or fish tank.
I hope your vegetable garden is doing excellent. What are your favorite things to grill? Give me your best ideas in a comment below.