A word about weeds: Stellaria media, Taraxacum officinale and Plantago major

Along with the late rains we have recently been blessed with, plants like Chickweed have taken up residence in my yard as well as in my planter box, nestled up against a patch of flowering cabbage.  Chickweed can be found sprouting up in lawns, by the side of the road, or in a forest thriving under the shade of trees.  It is characterized by its tiny star - like flowers (hence the genus Stellaria).

I like it in salads.  It has a mild taste much like spinach, and is quite good for you.  Not to mention the pretty little leaves and white flowers look very nice in a bowl with some Bosch pears.

Chickweed is high in vitamins and minerals, and can also be used externally for inflammation and skin irritations.  Its demulcent properties will soothe and cool inflamed tissue.  A simple poultice (fresh mashed leaves combined with warm water) can help to relieve mosquito bites, burns, and inflamed wounds.  Oh, and you can also feed it to your chickens!

Now, many of us have heard how those pesky lawn invaders dandelions are actually powerfully medicinal plants, cleansing your blood and aiding your liver in its functions.
They are also an important food source for pollinators and are quite nutritious for human consumption as well.  With deep, stubborn roots and tenacious seeds (make a wish!) dandelions are thankfully hard to kill.  So instead of fighting against them and other edible and medicinal plants tagged with the offensive term "weed", why not make friends and harvest them?  

Another weed that has myriad uses for healing is plantain.  Plantain grows, literally, everywhere.  It is the most common herb found in North America.  You have probably seen it working its way up through cracks in the sidewalk, in parks, soccer fields, vacant lots, you name it.  Look for a rosette of broad leaves with a single flower spike growing up from the base.  Plantain has been called an herbal panacea because of the countless maladies that can be treated by this amazing plant. If you sustain a wound and want to stop the bleeding, find a plantain leaf and apply.  After the bleeding stops, you can place a fresh leaf on the wound to speed up the healing process as plantain contains compounds which cause cells to regenerate quickly.  

High in beta carotene and calcium, it is edible raw or cooked, and has been used for everything from bronchitis and swollen joints to sunburns and toothaches.

Plantain is also one of the sacred plants mentioned in the Anglo-Saxon Nine Herbs Charm for drawing out poison.

They surround us, encouraging us to use their medicine; offering their help for health and healing.  A little gratitude for the weeds, please.

Thanks to A Modern Herbal, botanical.com
http://www.botanical.com/botanical/mgmh/p/placom43.html

~Adventures in Container Gardening~

Ah, Limoncello.  Truly like drinking sunshine.  I have made it with vodka, I have made it with whiskey.  I've made it with infused simple syrup, including herbs like chamomile and lemon balm in with the sugar and water.  Some people make Limoncello using only the lemon zest and don't include the juice, but I think adding the lemon juice makes it delightful.  I realize that purists might be horrified by my modifications, but what can I say?  I love to experiment.
Limoncello traditionally is made from Sorrento lemons, from the Amalfi coast of Italy.  Southern Italy is famous for producing this sunny yellow liqueur.  Since I live in California, where the Mediterranean climate guarantees ripe delicious citrus almost year round, this is the perfect aperitif to create from Meyer or Eureka lemons.

The following is my basic recipe.  You can add the lemon juice or just use the zest.  It's up to you.

Pour 1 3/4 cup of vodka into a large jar or bottle, leaving some space as the lemon zest will displace the liquid.

Add the zest of 8 - 10 lemons.  This is important - do not peel the lemons and use the rind.  Zest the lemons using a vegetable peeler or grater.  Either one works, depending on if you want large pieces or finely grated pieces of lemon zest.  (I prefer large pieces.  It's easier to clean up once you strain the liquid.) We only want the yellow part of the rind for the infusing process - the white pith will make it bitter, and you don't want that.

Now you must exercise patience and restraint, for the zest needs to steep in order to infuse the alcohol with its oils, which will impart both a lemony flavor and a bright yellow color.  I like to wait at least three weeks.  Shake the bottle or jar once a day, and keep it in a cool dark place while the magic happens.  If you are going to skip the juice, I would let the zest steep in the alcohol for three months as opposed to three weeks.

After I zest the lemons, I like to juice them and then freeze the juice, as lemons will mold quicker once the skin has been removed.  This way, the (strained) juice is all ready to go once you're set to finish your Limoncello.

After you have let the alcohol steep for three weeks, start by taking taking the lemon juice out of your fridge.  Then strain the alcohol by pouring the infused vodka through a mesh strainer.  Discard or compost the zest.

If you froze your lemon juice, make sure that it is completely thawed out.  Take one cup of the juice and combine it with the alcohol.  I usually do this in a large mixing bowl.  Set aside.

Now it's time to make the simple syrup, which consists of sugar and water.  Combine one cup of water with 1/2 cup of sugar in a saucepan.  Bring to a boil, and then simmer for three more minutes.  Turn off the heat and let cool completely.  When the syrup is cool, add it to the vodka and lemon juice mixture.  Stir.
It's natural to see some sediment even if you strained the pulp out of the lemon juice.

Now you can taste your liqueur.  I like my Limoncello to be on the tart side, so if you like it sweeter, you may want to add more simple syrup, little by little, until it is to your liking.  In small batches, carefully pour the mixture through a funnel into bottles and let sit for a week before enjoying.  I recommend keeping your Limoncello in the freezer - because of the alcohol, it will not freeze.  Now even when it's raining outside, you can enjoy a glass of sunshine.

Alameda Haunt Your House

A mad scientist presides over his demented lab, festive revelers chat around a bonfire in a front yard, a ghost billows in the wind under a giant oak tree, and well dressed skeletons dine on the ghoulish specials of the evening…

Alameda really knows how to celebrate Halloween, and for those of us who are still in love with all things spooky, it feels a bit like being a kid again, walking these haunted streets on the magical night of All Hallows Eve.

One person who has grown up celebrating Halloween in Alameda is Patti Cary, who created Alameda Haunt Your House, a decorating contest and canned food drive that has donated over 3,000 lbs of canned food to the Alameda Food Bank.  Her intention is to continue the legacy of making Alameda the most haunted city in the Bay Area.  I was lucky enough to get an interview with Patti.  I just want to say thank you for helping to make Alameda even more of a wonderful community to live in.  Enjoy!

What do you love most about Alameda?

I was born and raised here in Alameda and to be honest, when I was little, I couldn't wait to move off the island to more exotic lands.  I've been lucky enough to live in London, New Orleans and the LA area but truly, I guess there really is no place like home.

Why do you think Alameda is so good at being spooky?

That's easy.  The architecture and the trees.  We have such a wonderful variety of homes and so many that date back to the 1800s. The Victorian era just lends itself to all things spooky and our gorgeous tree-lined streets really frame and highlight the many styles of interesting homes. 

What fond memories do you have of Halloween as a child?

Oh, my dad was a haunter from way back.  He'd build coffins with pop up vampires and string ghosts on zip lines in front of the house.  He loved getting a rise out of the kids and neighbors.  Growing up, I remember a particular house Paru St. with a witch on the front porch stirring a big caldron shrouded in purple light and fog.  I was hooked!  I looked forward to Halloween like some kids look forward to Christmas or their birthdays and...I still do!

How did you come to create AHYH?

After moving back to Alameda from New Orleans, I really wanted to bring back that magical feeling of the Alameda I knew as a child.  The island is just so perfect for haunting and I wanted to encourage folks to showcase their homes and neighborhoods and make Alameda the most haunted city in the Bay Area.  I enlisted the help of a few friends, the Boo Crew, and we've been holding the contest ever since.  In 2010 we added the canned food drive to the event and that has been another great way of getting folks involved.  Despite some ups and downs, we continue to try to build Alameda - Haunt Your House! as a fun, exciting community event.

How do you think a close and supportive community can change peoples' lives?

It's so important to know your neighbors.  We've met so many great people in town we may have never known if it weren't for the contest.  A simple idea about a Halloween contest has grown and now we are so proud to say the contestants have rallied around and have donated over 3,000 lbs. of canned goods to the Alameda Food Bank.  We have some participants who don't enter the contest but just collect canned goods and that is fantastic!  We're all connected and not just by where we live but how we live.

Once again Alameda is becoming Halloweentown!  Behold - some of the more distinctive residences on our fair island in recent years.

If you visit a haunted house that is participating in Alameda Haunt Your House, please make a canned food donation, which supports the Alameda Food Bank.

Whisperings of Seaside Ghosts

San Antonio Avenue

Fruitvale

Paru Street

San Antonio Avenue



Swell, 1539 Lincoln Avenue

 

Fruitvale





San Antonio Avenue



San Leandro Channel and High Street bridge



Oakland

A Harvest of Marina di Chioggia squash

I love visiting the produce stand down the street from my house and finding edible treasures.  Like this delectable Marina di Chioggia pumpkin, from coastal Italy.  The winter squash charts at Dan's directed me to the bumpy gray-green gourd and its delicious flesh.  I tend to choose heirloom pumpkins for Halloween decorations - the ones with warts and weird shapes and vivid colors have always been my favorites, but who knew that some of them contain such caramel-y, creamy flesh? 

I bought a large one (about eight pounds) in early October and displayed it on my porch with Indian corn and a few other pumpkin buddies.  About three weeks ago, I finally sacrificed it, and roasted the seeds and the flesh.  Firstly, the thick skin needs to be cut with a good sharp knife.  Please be careful when cutting into the pumpkin.  The easiest thing to do is to carve it like a jack-o-lantern.

After scraping out the innards, I cut it into pieces, rubbed it with olive oil and roasted it in the oven at 450 degrees for 30 - 35 minutes.  I tested it with a fork to make sure the pumpkin was done, then let it stand for about 15 minutes.  When cool to the touch, I cut the flesh off of the skin - the consistency should be soft and creamy, not hard and crunchy.  You can cut it into cubes, or puree it in a blender or food processor.  The flavor really is exquisite, even tastier than butternut squash.

As I stood in my kitchen pureeing all of this flesh in my food processor I thought:
My gods, this is A LOT of pumpkin! What on earth am I going to do with all of it?

Luckily for me, (and my friends) I love gourds and I'm not afraid to experiment.
Here are some recipes that I have used the amazing di Chioggia in this month:

Thai Curry with Pumpkin and Basil

The first thing that I thought of as I was preparing the squash was Pumpkin Curry.  I knew the flavors would be perfect with coconut milk.

Thai Curry Sauce:

1 c. coconut milk
1 tsp. curry paste (I used red but any kind will be delicious)
1 tsp. tamarind paste
1 tsp. fish sauce
sugar to taste

Simmer the coconut milk and curry paste in a saucepan until the paste is incorporated.  Add the tamarind paste and simmer on low, continuing to stir, until the sauce is aromatic (about 5 minutes).  Add the fish sauce and sugar and cook on low for 5 more minutes.  

A note on Thai curries:  Any of these ingredients can be found in grocery stores with more extensive "ethnic" sections, or if you live in an area where there are Asian grocery stores, you can find them at your local Vietnamese/Thai/Lao supermarket.  I tend to pick up these items at Southeast Asian groceries in Oakland rather than at places like Whole Foods.  You can go there too of course - you'll just pay more for your supplies.
With the exception of the coconut milk, all of the curry ingredients will keep in your fridge for awhile and are worth having on hand if you love Thai curries.  I like making curries at home, and you can put anything you want in them.  I've made this one vegetarian.

As for the flavor, I start with the above measurements and adjust the ingredients to taste.  The curry paste adds flavor and spice.  The tamarind paste lends a sour note and the fish sauce adds salt and that distinctive fishy flavor.  Thai curry is on the sweet side, so some sugar is needed, but you can adjust the amount depending on how sweet you want it to be.

The veggies:

Chopped bell peppers, green beans, roasted di Chioggia pumpkin cubes, chopped dinosaur kale, and basil leaves.
Stir fry all veggies except the pumpkin with coconut oil for about ten minutes until they are cooked but still crunchy.  Toss with the pumpkin and curry sauce and cook on low for five minutes.

Enjoy with some khao niao (sticky rice).  Mmmmmm.....

Next we have a moist pumpkin spice cake made with the pureed flesh of the di Chioggia squash.  I'm including here a basic recipe for a perfect cake that can be fancied up with a handful of chopped walnuts or a delicious cream cheese frosting.  Or you could just eat the cake with a little butter and nothing else.  It's really, really yummy.

Moist Pumpkin Cake

1 stick butter
 1 1/2 c. sugar
2 eggs
1 c. pureed di Chioggia squash
1/2 c. warm milk
1 2/3 c. flour
1/2 t. nutmeg
1/2 t. allspice
1/2 t. cinnamon 
1/2 t. baking soda
1/2 t. baking powder

Beat the butter and sugar with an electric mixer until fluffy.  Add eggs, one at a time and beat until combined. Mix in the pumpkin puree and milk.

In a separate bowl, sift together all of the remaining dry ingredients.  Add into the wet ingredients a little at a time and mix until combined.  Be sure not to overmix.

Grease and flour a pan and pour batter in.  Bake at 350 degrees for 50 minutes or until a toothpick or knife inserted into the center of the cake comes out clean.  

Delicious.  Okay, one more recipe for the divine di Chioggia pumpkin.  My friend Naomi and I have started taking turns cooking dinner for one another each week.  We both get the opportunity to experiment with various recipes and once a week, one of us doesn't have to make dinner!  Our only rules are that the meal should not cost more than about $10 to prepare and should be fairly simple in its execution.  

This week's meal for the two of us includes a twelve bean soup that I've managed to incorporate pumpkin puree into.  I bought a dry bean and lentil mix from the bulk bins that includes pinto beans, split peas, black eyed peas, and kidney beans, among others.  Isn't it pretty?

Twelve Bean Soup with Pumpkin and Sage:

 Measure out 2 c. dry bean and lentil mixture.
Soak overnight in enough water to cover.

Strain out the beans and place in a pot with 2 quarts of water, five sage leaves and one bay leaf.

Simmer, covered, for two hours or until the beans are tender.  Add 1 tsp.of thyme and 1/4 tsp. of mace.  Stir in 1/4 c. of pumpkin puree.  Add salt to taste.

You can mess around with the amounts of the herbs and spices to your liking, or use completely different ones.  This soup was divine with the pumpkin - it added a sweetness and depth of flavor that was DELICIOUS.
 
The flesh of the Marina di Chioggia squash is traditionally used to make ravioli and gnocchi as well - since I still have plenty of pumpkin I just might have to try making the gnocchi - I'll keep you posted.