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Category Archives: Mothers

Simple Tips to Compost in Your Garden and Make the Best Fennel and Goat Cheese Tart for Mother’s Day

Simple Tips to Compost in Your Garden and Make the Best Fennel and Goat Cheese Tart for Mother’s Day

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Today I took a class on composting in the home garden. Luckily for me, The UC Master Gardeners of Contra Costa County http://ccmg.ucanr.edu/OurGarden/ offer weekly free classes at Our Garden on Wiget Lane and Shadelands Drive in Walnut Creek, California. This place was started in 2009 to grow food for the hungry and also to teach sustainable gardening practices to people like me. I go to learn new techniques on how to grow organically, how to compost efficiently, and to learn the secrets to growing my own vegetables and herbs.

In early April, I bought over 25 varieties of tomatoes, egg plant, tomatillos, cucumber, squash, pumpkin, and herbs like cilantro, dill and tarragon. Last season’s compost was ready to move into my raised planter box and I planted these beautiful plants into the organic soil. It’s being able to go out and pick fresh herbs that makes my dishes come out delicious, I believe.

Composting is nature’s way to turn fruit, vegetable and yard trimmings into a dark, crumbly soil amendment. I’m all for that. I’ve been composting for several years, not really knowing what I’m doing. The class taught me I should be chopping the leaves, fruit peels, greenery, etc into smaller pieces before adding to the pile. Compost is made by the breakdown of organic material primarily microorganisms like bacteria and fungi and macro organisms like worms, insects, and their relatives. The pile heats up because the bacteria decomposes the organic matter.

The compost process requires three components: organic matter, air and water. To begin composting you need brown items that include carbon like dry leaves, egg shells, straw, coffee filters, wood shavings, pine needles, shredded paper, and chopped woody prunings. You also need green items which include nitrogen such as grass clippings, well composted herbivore manures, flowers, coffee grounds, green leaves, tea leaves/bags, sod, and fruit and vegetable waste. Food scraps should be buried in the center of the pile 6-12 inches deep. Roughly 1 volume of greens to 2 volumes of browns are the starting proportions for building a compost pile.

You need a bin made out of chicken wire, welded wire fencing, or one that is purchased at a local garden supply. Geo Bin https://www.amazon.com/Compost-Bin-by-GEOBIN/dp/B0085O6NXQ came highly recommended. The optimal size bin is between 3X3 ft or 5X5X5 ft. The bin requires air holes for good circulation and someone needs to turn the pile daily/weekly to speed the compost process. Water is needed for the pile and should be kept as damp as a wrung out sponge.

I learned that compost piles are hottest in the center and can sometimes reach above 160 degrees. The ideal temperature for the best decomposer bacteria is between 122 and 131 degrees. Turning the pile brings fresh materials (food) to the bacteria and maintains the heat in the pile. Keep the pile watered and the compost should be ready in 6 to 8 weeks if the pile stays hot enough. If it’s not turned or watered enough it could take 3 to 8 months.

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Growing your own vegetables and herbs is very rewarding. Here is a pic of my raised garden in my front yard. There is nothing better than walking our to your organic garden and picking fresh herbs to add to your recipes. I’m inspired to use my composting techniques and build a healthier soil which in turn will grow healthier plants. I hope I’ve inspired you to try it in your back yard garden. You’ll be glad you did. Secrets to getting more vegies into your diet. 

Maybe you will bake this savory fennel and goat cheese tart for your friends and family this Mother’s Day. I made it recently for my garden club and they loved it. Here is the recipe:

 

Fennel, Goat Cheese and Tarragon Tart

 

Pastry Dough Recipe

1 ½ C Unbleached Flour

¾ Stick (6T) cold unsalted butter cut into small cubes

¼ t Kosher salt

4 to 5 T Ice Cold H20

 

For Tart Filling

2 large fennel bulbs @ 2 ½ lbs

1 large leek

8 green cardamom pods (or 1 t cardamom spice powder)

¼ C white wine or champagne

¼ C H20

¼ C Olive Oil

1 t Kosher salt

½ t black pepper

2 T unsalted butter

2 eggs

1 large egg yolk

½ C heavy cream

½ C whole milk

¼ C goat cheese

3 Oz (½ C) Taleggio Cheese cut into extra small cubes

1 T chopped fresh Tarragon from the garden

 

Make pastry dough for tart:

 

In a food processor, blend flour, salt and butter until blended. Or use pastry cutter or fingers just until most of  resembles coarse meal. Add cold water and blend until combined. Do not over mix or pastry will be tough.

Gather dough onto parchment paper or plastic wrap and make into a ball and flatten. Cover completely and let it rest in fridge to chill.

 

Directions for filling:

Cut off and discard fennel stalks and fronds. Cut out core and cut up fennel into ¼ in thick slices. Wash and cut leek into ¼ in slices using white parts only. Flatten cardamom pods with side of large heavy knife, then remove black seeds and discard pods. Crush seeds with side of knife and chop finely. Or sprinkle cardamom spice powder onto leeks and fennel in a 12 inch heavy skillet. Add wine, water, butter, salt and pepper and bring to a simmer, covered over moderately low heat stirring occasionally until tender about 20 to 25 min. Cool.

 

Preheat oven to 375 degrees and make sure rack is in center of oven.

 

Roll out dough into a 15 in round tart pan. I use plastic wrap to  prevent dough from sticking to rolling pin. Trim dough so that it is flush with rim of pan. Lightly prick dough with a fork, then chill for 30 min. Line shell with foil (I spray with Pam first)and fill with dry kidney beans, rice or pie weights.Bake on a large baking sheet for about 15 to 20 minutes. Remove foil and pie weights and bake 10 -15 min longer or until tart shell is golden brown. Remove from oven.

 

Whisk together eggs, yolk, until foamy and add milk, cream, goat cheese, chopped tarragon, salt and pepper. Transfer fennel and leek mixture into pastry shell spreading evenly, and dot with taleggio cheese. Pour custard into shell and bake until set about 20-25 minutes. Cool on a wire rack before serving. Serves 6-8 people

 

I hope you’ve enjoyed reading about composting and making delicious tarts. Please follow my blog and feel free to ask me any questions in the comments below.

Touring and Eating My Way Through Iceland

 

 

 

 

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Celebrating my Mom and a Risotto Recipe to die for

Celebrating my Mom and a Risotto Recipe to die for

We are getting close to Valentines day, and  I can’t help but share a story about helping my mom find love. Yes. I had tried for years to set her up with patients at my dental office with no luck. I thought about matching her up with a guy from my meditation group, but that didn’t pan out either. For many years my mom was single. My dad and her divorced when I was 14 and neither of them remarried. That is until a few years ago when my mom found love.

This is a pic of my Mom, Tom, Virginia and Keith my mom’s long time friends
Tom was my neighbor. He and I went for walks with our dogs. He would casually stop by with his wife when taking her out for short walks. Tom’s wife suffered from cancer and he would talk to me about food, and how he was caring for Penny. “12 almonds a day” he would tell me. I thought he was a special man since he cared so deeply for his wife.

After she passed away, I would stop by to see how he was doing sometimes offering some oranges from my garden or delivering a book on grieving. Tom was always on the go, choosing vacations to go on back East and entertaining friends and family. It wasn’t until Tom walked by one day while I was gardening that I got the idea to introduce him to my mom. He complained that he missed talking to someone and bouncing ideas off of them like he had with his wife for over 49 years. I gently suggested when he was ready, I would like to introduce him to my mom who was also lonely. She and Tom both loved the same hobbies like gardening and cooking. I thought they would make a great couple.


A few weeks later, it happened. I invited my mom and Tom over for some tea and cookies. They met at the driveway and instantly made a connection. They arrived at my door together and have been together ever since. They married about 2 years later and have been through a lot together since my mom was diagnosed with Multiple Myeloma a rare blood disease, but treatable a few weeks after their honeymoon.

My Mom, Tom, sister in law Alyson and the cutest niece ever Josie
Tom is a wonderful man and my family is so grateful for the love he as given to all of us and especially my mother. She has never been happier. Not only do I have a new dad, but my kids have a new grandfather who they look up to for love and guidance. Tom’s family has been a God sent too giving my mom 6 more grand kids to love and care for.

A pic of my mom and dad in their earlier days of marital bliss 1967 

above that a pic of Mom and Tom, Andrew and his friend Mary after a St Mary’s Choir concert 

This is what Valentines Day is all about. I love bringing happiness to others through networking and my food.  I am also the luckiest girl around since I’ve been married to Ken the love of my life for 28 years. Happy Valentines Day Mom and Dad. May your lives be richer because of the love you share.


A friend asked me to share my risotto recipe. Hope you try this and make it for your own valentine this Tuesday.

 

Mushroom Fennel and Leek Risotto

Ingredients:

2 T Extra Virgin Olive oil

2 T Unsalted Butter

2 C Arborio Rice

6 C Veggie or Chicken broth

1 C White Wine(Chardonnay or your fav) Can use champagne also.

1 C Cremini Mushrooms chopped finely

½ C Fennel chopped finely

½ C Leeks chopped finely

2 cloves chopped garlic

¾ C freshly grated Parmesan Cheese

2 T Heavy Cream
Instructions:

Put Oil and Butter into heavy bottom soup pot. I use Le Creuset pan. Place chicken broth or veggie broth on med high heat in an alternate pot. (I make my own from using chicken bones from baked chicken, garlic, onion, celery, carrots, water, ginger, fennel and boil for 1-2 hours. Cool in fridge overnight)

Place Mushrooms, leeks, and fennel into hot oil on med to med high heat until softened.

Add garlic and rice and stir to moisten rice. Cook for 3 minutes. Add white wine, cook and stir until it evaporates. Add chicken broth ½ C at a time and stir rice. Continue to add broth until rice is cooked about 15-20 min. When the rice is no longer toothsome or chewy and is plump and moist add cream and Parmesan cheese. Top with a splash of truffle oil and chopped herbs like parsley from the garden. Serve immediately. Serves 4

Enjoy!

 Teaching Preschool and Making Pumpkin Cake 

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Posted by on February 7, 2017 in Foodie, Mothers, Risotto, Uncategorized, Valentines Day

 

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