Fruitfulness

Although we have not had any rain for a month, the gardens and orchard are fruitful.  The plum tree is bearing for the first time.  The plums are not the big things one can buy at the store, but the sweetness is beyond compare.  I am so thankful that the electric company spared the plum tree when they ravaged our trees and the orchard.  I am having to beat the squirrels to the fruit; they tend to take more than their share.  But I don't want to pick the plums too soon.  They are so much better when left to ripen on the tree. 

The garden is starting to produce too.  The sugar snap peas are almost done bearing, and as the heat is beginning to set it, the vines will soon dry up.  But the green beans, squash, peppers and tomatoes are thriving in the heat.  Last year it was too hot for the beans to bloom or pollinate, but this year we have lots of young beans already on the vines.  We should have our first mess with some new potatoes this week.

Last night everything on the table came from the garden or from the local farmers.  We had a delicious meatloaf (The eggs in the meatloaf were local and the milk was regional. Only the oatmeal was from an unknown origin.)  Roasted new potatoes from the garden with onions and carrots from the farmers market.  Corn that was raised locally last summer that I shucked and froze was still yummy and fresh tasting.  The salad greens were from the garden along with the snap peas and radishes.  The carrots and tomatoes were from the farmers market.  The hamburger for the meatloaf was raised locally.  I've visited the farm, and they are happy, grass raised cows whose meat has more omega 3 than fish.  It was a lovely, tasty meal. 

That is the best part of summer.  The eating is soooo good and soooo fresh! 

Grandma's Meatloaf
1 pound of ground beef
1 package of dry onion soup
1 egg

Mix these together.

Add:  old fashioned oatmeal --- just enough to help bind the meat.  I use about 1/4 to 1/3 cup.  Mix. 
Add:  Milk until the meat is moist and everything sticks together.  Do not add too much milk; add a little at a time.  I add about 1/2 to 3/4 cup depending on how much oatmeal I have used.   The leaner the meat the more milk you may need to add.  You know you have the right amount of mile when you form a ball of meat and it is just a bit sticky. (Milk tenderizes the meat, but too much will ruin the meatloaf.)

Form the meat into a ball and place in a 9X7 oven proof pan. Press the ball into a loaf shape.  Top with catsup. (Sometimes I add green pepper slices as a topping too).  Bake at 375 degrees for about an hour.  Remove from the pan and place on a platter and let it sit for 5 minutes, then slice and enjoy.

Winds from the East

Today I found an almost forgotten recipe.  It was tucked into a stack of cards that I seldom use.  But there it was faded and written in my childhood script.  It is called Indian Curry, but truth be known it is a very Americanized version of an Indian dish.  During the 1960's my parents had friends from India.  When they visited us here in the US, they would bring gifts.  So in my closet is a genuine silk sari and three glass bangels.  Gifts from a lovey lady named Pushpa.  Pushpa also gave us this recipe for curry.  What makes it stand out in my memory is that she said since beef was not available in India she would use lamb or monkey.  Just the idea of eating a monkey made me curious.  However, she adapated her dish to use our all American hamburger.  As I made the dish for dinner the memories of many days with our friends were as pleasant as the food.  So if you are up to something a bit different, try Pushpa's curry.

2 Tbls oil
2 large onions
2 Tbls of curry powder
2 large green peppers
1/2 cup coconut
2 lbs of hamburger
1 cups of peas (I use frozen)
22 oz of tomato juice
salt to taste

Grind onions fine and set aside.  Grind the green peppers and coconut together and set aside.  Heat the oil in a heavy pan or dutch oven and brown the onions.  Stir in the curry powder and continue browning stirring constantly.  Add the hamburger and brown.  Add the peppers and coconut mixture and brown well.  Add the juice and cover and cook for 20 minutes stirring occasionally.  Add the frozen peas and uncover and cook until nearly dry.  Salt to taste.  Serve over steamed rice.   (You can easily make half a recipe)