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Penelope's discussions
What are we eating?
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What are we eating?
Added a post Jul 1
What are we eating?
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Latest Activity
Jun 29
Profile
- Where do you live and garden?
- Pocatello, Idaho, USA
- How long have you been growing food?
- forever!
- About Me:
- Now that my kids are grown, my garden space is reduced to three knee-high garden boxes that provide most of the summer vegetables I need. I still teach English at Idaho State University and spend the rest of my time weaving wearable art and playing old jazz standards on the piano.
- Dream garden travel destination:
- Provence, France, where tomatoes taste incredibly wonderful and people treat eating with reverence.
- Favorite foods:
- Paella, Spaghetti sauce the way I make it, Greek marinated cauliflower, Shortrib one-pot meal with carrots, whole onions, potatoes and giant wedges of cabbage; raw peas fresh from the garden, new potatoes roasted in butter with coarse sea salt, pickled beets, wilted lettuce with green onions and hot bacon vinaigrette, steamed fresh green beans, homemade wholegrain bread with raspberry jam
- Website (if any):
- http://www.waitingforodysseusweavings.com
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I have several crab cake recipes. But my go to is:
1 lb lump or back fin crabmeat
1/4 cup mayonnaise
2 tbls parsley, minced
1/2 tsp salt
1/2 cup bread crumbs
1 tbls horseradish
1 tbls creole mustard
2 eggs, beaten
5-6 drops hot sauce
Panko crumbs
Frying oil: half butter half oil
Combine all ingredients up to the hot sauce, except the crab and bread crumbs. Once thoroughly mixed, gently fold in the crab and crumbs so as to not break up the crab too much.
Form into patties. Coat with Panko. Pan fry in the oil/butter mix until golden brown.
Blues are caught and prepared all the same ways that Dungeness are. The difference is that Blues are traditionally taken with box traps as well as hoop nets and other methods, whereas Dungeness are taken almost 100% with hoop nets.
If I start listing all the ways they are eaten I'll start sunding like Buba in Forest Gump. Most popular is to just steam them with some Old Bay, and eat them like that. And crab cakes were invented in Chesapeake Bay, using Blues.
Just the way we had them while on the OBX: Crab salad, hot crab dip, crab cakes, deep-fried crab-filled won tons with peach gastrique, and soft-shelled crab sandwiches. Other than the last, all the others were my own versions of those dishes.
One more fun fact about the OBX. During WWII a British ship was torpedoed just offshore. The sailors who died were buried in the cemetary on Okracoke Island (which, until recently, was so isolated they still spoke in Elizabethean style).
In 1999 the State Department ceded that section of the cemetary to Great Britain. So now, if you visit Ocracoke, you can walk to England. :>)
Did PBS tell you that part?
I don't know how long they've been there, but folks have lived and worked there at least 300 years. Nags Head is named for the fact wreckers used to tie a lantern to a horse's neck and walk it up and down the beach.
Ships, seeing those lights, thought they were off safe harbors, and would wreck themselves on the shoals.
It's an incredible area, though. Two major currents---the Labrador Current and the Gulf Stream---collide there, creating an amazing marine habitat.
When you say "crab" on the East and Gulf coasts you are saying Blue Claw---whose scientific name translates as "beautiful swimmer." There is another harvestable one, found only in Maine, that has "pinktoes" as part of its name. It's popular with the celebrity chefs, but I don't know anyone who's every caught or eaten one. And there are Stone Crabs found off Florida, but that's strictly a commercial catch.
But Blue Claw are king.
you are right 'vegans eat bugs' is a bit of cheating. If they do it without being aware of it, I think it is alright , if they do it on purpose probably they should not call themselves vegan. I do not like to call myself vegan anyway, I just use the word for everyone to know what I am talking about. To be honest I do eat a little bit of honey about 2 or 3 times a year and I still wear the leather shoes, I bought before becoming vegan.
To resist the lamb rosted on the spit is not difficult at all. I simply try to imagine the cute little lambs violently seperated from their mothers, piled up on huge trucks, carried through the country under horrible conditiones. Only at easter the Greeks alone consume so many lambs that if put on behind the other they would make a line reaching from Athens to London (4 hours flight by plane) ONLY AT EASTER !!!!, or I imagine how many of those poor creatures are killed: fully concious their throats are cut open and they bleed to death (my husband filmed it). Not very appetizing!!
I'm still here. Been off on vacation (fishing & crabbing the Outer Banks) and spent the past few days trying to catch up.
I'll be posting again soon.
By the way, have your hibicius come to life? Mine did just this past week. Seems like it really takes some heat to c
Nice photo you added. ~I don't have any kids and it looked great.
Ian
Maya
Good deal! I remember the community garden you are referring to. We are working to create the capacity to receive 220 lots from the city for urban farms and gardens!
We are likely to turn Kellner's into the Milwaukee Urban Agriculture Center.
There is so much good work going on that I can imagine Milwaukee winning a Nobel Peace Prize!
I'm new to Kitchen Garden site, but it is my intuition that this might be as good as it gets regarding communication across boundaries for the food movement.
Are there any other places you would recommend that do this, besides Comfoods and American Community Garden's list serve? I'm working with Ben Reynolds of Sustain in London and about 20 other folks in North America aiming to create international yahoo type group that focuses on the politics of the movement.
Viva kitchen gardens, family farms, and urban agrarians!
Godsil
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