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Red poppies are blooming in the high plains.
Those in my backyard are just beginning to open, and blow in the breeze,
which is timely for Memorial Day weekend.
American Legion Auxiliary volunteers are distributing millions of red poppies
around the nation, raising money for disabled and hospitalized veterans in their local communities. The poppy is recognized world-wide as a symbol of sacrifice, and is worn on our lapels to honor men and women who served, and died, for our country in all wars, including the global war on terror. (Excerpted from Diane Spencer, Legion Auxiliary Poppy Committee Chair, 2010).
Papaver orientale is shown in the photo. The seeds came from my Mother's garden, and the blooms flourish both singles and doubles. When finished, the pods dry on the stem, and eventually split open and scatter for re-seeding. They are welcome early color in our yards.
The red poppy is memorialized in a famous poem written at the American War Cemetery near Ypres, Flanders, a centuries old war-torn region of Belgium. It's author, John McCrae, was an Army physician who witnessed a terrible battle there in spring 1915. Poppies were growing all over the bomb shell uprooted landscape. I take a moment to re-read the poem every spring when my poppies bloom and I remember my Dad and uncles who all saw action in Europe in World War 2. Joseph M. Halterman (1913 - 1981), Hans Hveem (1913 - 2004), John Howard Hveem (1916 - 1996), Norman J. Hveem ((1922 - 1988), and Harry Solberg. Many, many others joined them in service and we are forever grateful for their sacrifices.
In Flanders Fields
In Flanders fields the poppies blow
Between the crosses, row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.
We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved, and were loved, and now we lie
In Flanders fields.
Take up our quarrel with the foe:
To you from failing hands we throw
The torch: be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.
Thank you for remembering.
Tomorrow: "Lazy Daze" Steaks on the grill & rhubarb pie.
KGC (your kitchen garden cook)
Misty weather continues over the high plains desert.
We enjoy this respite from the usual dry and windy weather that we know comes with summer.
Lilacs are the harbinger of spring in this climate and they LOVE this rainy weather.
It's worth a drive just to enjoy them all over the region. They are rural eye candy.
If you are considering building raised beds for any reason, take a look at the examples pictured today. These beds are the finest example you are likely to see around any neighborhood. The builder happens to be a sculptor in the medium of rare woods, so it's no surprise that the beds are works of art. We'll follow when seedlings are planted. Stay tuned!
The basic material for the examples shown are the 6-inch landscape timber, available at most home improvement stores, garden centers, or lumber yards. The fill was delivered by a local landscape firm and is "valley bottom" or river bottom soil.
Raised beds give the gardener many advantages including but not limited to control over type of soil and soil improvements, water conservation, intensity of planting or "square foot gardening", and perhaps most important for those of us over 30, raised height off ground level to spare the back while weeding, etc.
Seedlings and seeds will be going in all over the area this weekend--Memorial Day is the kick-off for home gardens in south central Montana. Good luck for a productive season to us all!
KGC
Lovely rain today! The lilacs in town are weighted down with blooms.
I promise a picture as soon as the weather clears.
Remember, we poached 2 whole chicken breasts on Saturday.
One was converted into an Asian salad.
The other was added to a pasta dish (see photo) for a very quick supper.
Fettucini with chicken, red onion, and Parmesan
Fettucini pasta for two servings (or linguini, or your favorite) boiled in salted water, al dente
*Note: A pound of factory made pasta (as opposed to home made) generally serves 4 people. I use 1/2 pound of fettucini for 2. Left over may be re-heated by dropping it in boiling salted water for about 1 minute (remember, it's already cooked). This yields a more satisfactory result than heating in microwave--which dries it out.
Boil at least 6 quarts water for 1 pound pasta, plus 1 teaspoon salt per quart. I just throw in a small handful.
Boil or reheat the pasta. Drain and keep warm.
Give breast about 30 seconds in the mircowave if cold--be sure to cover it with a glass lid or plastic to avoid drying out. Shred or slice into bite sized pieces.
Mince 1/4 of a red onion and microwave 30 seconds (covered) in a small bowl with a pat of butter.
Sauce:
Scant cup heavy cream
1/4 teaspoon salt
1/4 teaspoon white ground pepper ( black is OK)
pinch chipotle
Heat cream to bubbling in heavy small sauce pan.
Add cooked onion and stir.
Add shredded or sliced chicken pieces to coat with sauce and heat through.
Assembly for immediate service:
Divide drained pasta into desired serving sizes and place in warmed flat pasta-type bowls.
Top with onion chicken cream sauce and gently toss with 2 forks.
Dust with grated Parmesan cheese (about 1 tablespoon per serving)
Dust with a pinch of paprika for color (optional).
Embellish with cooked green vegetable (asparagus in this example, or spinach, chard, snap peas, and so forth.
Serve hot!
KGC
"Asian" covers a lot of territory. The Asiatic continent and sub continent makes up half the land mass of the globe and includes China, Japan, Indonesia, India,Thailand, Cambodia, Vietnam, Philippines, and much more. The varied cultures have a great deal to offer to our Western cooking and eating. The ingredients are often available from our gardens or local farms, and the spices required are becoming universal (salt, peppers, chilis, cinnamon, sesame, soys, shallots, green onions, etc)., and those not available locally are easy to order online. Our posts try to build on local produce and local proteins as far as possible, but sometimes that yen for a wonderful international taste must be satisfied!
Chicken or fish or meat salads are a quick way to entertain a friend or two for lunch. If you have no leftover cooked proteins ready and do not wish to cook, a can of good quality salmon, tuna, chicken breast, or even sardines will do nicely. Keep a few cans in your pantry.
The gorgeous salad pictured is embellished with shrimps, but chicken breast is a fine alternative.
This salad was enjoyed by the author last March at Nougatine in New York City. It was simplicity itself--combining a spring mix of baby lettuces, bits of fresh tomato, and a Champagne dressing. To make this one, see February 1 post and substitute the white wine vinegar or fresh lemon with Champagne.
For our Asian creation, make the dressing first and then poach 2 chicken breasts.
Make dressing in a pint glass jar with a lid. Combine the following ingredients:
1/2 cup canola or other plain vegetable oil (olive oil doesn't work well with Asian flavors)
1/4 cup rice wine vinegar
1/4 cup soy sauce
1 Tablespoon sugar
1 teaspoon powdered ginger (or grated fresh if you have it)
pinch of red chili powder (to your taste)
1 large clove garlic, peeled and smashed
1 tsp. salt (taste first -- soy may be salty enough)
Shake well to develop flavors and set aside until ready to toss salad.
About 2 quarts salad greens are required for 2 luncheon servings. Use a combination of shredded romaine, small spinach leaves, bok choi, lamb's, red leaf, etc. Use slices of fresh tomato, red onion, scallion, snow peas, etc., for color and garnish.
Poach Chicken Breasts:
Remove skin, and place in a deep skillet or saucepan with 1/4 cup bottled fish sauce (see photo). This helps develop the Asian taste we are building. Toss in several cloves of peeled and smashed garlic (see photo) and about a tablespoon of whole peppercorns.
Bring 1 quart of chicken, vegetable, mushroom, or dashi stock to a boil. You may use a combination of stocks if desired. My base is usually chicken stock, with mushroom and miso powder added for additional depth. By all means, use dashi for at least half of the stock if you have it. (See post February 22, 2010). At least 1 quart liquid is needed to barely cover the breasts for poaching. Add more liquid if needed. After bringing it all to a boil, taste for salt and add 1-2 teaspoons before poaching if you can't taste any salt. Salt free poaching liquid leaves the meat quite flat--please use some.
Pour boiling stock over the breasts and cover pan with a lid or piece of aluminum foil. Adjust the stove burner so that the liquid remains at a very gentle simmer. Poach about 15 minutes. Do not over cook or the chicken will loose all flavor. When done, remove breasts from the liquid, set aside, and let cool to room temperature (takes about 15 minutes).
Save your poaching stock. Strain it, label it, date it, and freeze, or just add some noodles and make a bowl of delicious soup later.
Salad Assembly:
Slice a chicken breast across the grain into nice looking ovals or pull the breast apart with two forks (or your fingers) for shreds of "pulled" meat. How you like the meat to look is a personal preference. Breasts come large these days, so one will usually serve two people with the salad.
Toss the lettuces and other vegetable ingredients of your choice with some of the dressing--don't drown it. Divide the salad into two portions and mound on service plates. Arrange the chicken around one side, and the tomatoes, onions, etc., around the other.
Serve with Thai iced tea, cold Asian beer, or your own tea. Hard rolls or Asian/Indian style flat breads or crackers make a nice accompaniment.
Next time--something to do with that other breast!
KGC
We have had a great asparagus crop in the garden this year. See photo of our morning yield and the grandaddy of spears so far. Almost a foot long and and inch in diameter. We'll have to draw straws for this one. Quick dip into boiling salted water, drain, and serve with melted butter, fresh ground pepper and maybe a few bits of diced shallot or red onion, but not really needed. Delicious.
All those sturdy geraniums from the basement window (see February 16 post) were transplanted into their outdoor patio pots this morning. If we don't have any more frosty nights (the 15th of May is our zone's average last frost), we'll have blooms galore for our patio dinner parties.
Tomato plants will go in the plot next weekend--if it looks like it's summer weather.
KGC
