Winter Seeds

Today, we went in search of winter seeds. We finally found a source with organic seeds and some heirloom varieties. So what are we going to plant? Winter cauliflower, brussel sprouts, kale, onions, carrots, collards, sage, spinach, cabbage, broccoli-raab, and leeks for the fall. Before summer's over we're going to try another harvest of lettuce and to get some zucchini going.

Today's market-based dinner was a marinated cucumber/tomato salad and a terrific Mexican stew. Here's the recipe. Don't let the long list of ingredients throw you, it's super easy! (Note for veggie friends-omit the chicken and use veggie broth. It's still delicious!):

Mexican Stew
Chicken hindquarter (leg + thigh) 1
Onion, diced 1
Garlic cloves, finely chopped 2
Green chili, lightly toasted & chopped 1
Jalepeno, lightly toasted & finely chopped 1
Tomatillos, chopped 2
Red potatoes, medium, chopped 5
Chopped tomatoes w/juice 1 can
Chicken broth 2 cups
Smelt grain (or brown rice) 1 cup
Allspice, ground 1/4 tsp
Cloves, ground 1/8 tsp
Cinnamon, ground 1/8 tsp
Almonds, slivered 1/2 cup
Peanut oil 1 tsp

Wash and dry chicken. Lightly salt and pepper. Place skin side down in bottom of crock pot, turned on high setting. Add onions, garlic, peppers, tomatillos, potatoes. Let cook for 1/2 hr. Then add tomatoes with juice and broth. Let cook for at least 3 more hours. Then add cinnamon, allspice, and cinnamon. Stir well. Add smelt (or rice). Let cook another hour. Just before serving, saute almonds over low heat in peanut oil until golden. Sprinkle over top of stew. Serve with warm tortillas, marinated salad, and a cold beer. Enjoy!

Tomorrow, we're having a field trip to the Woodland Park Zoo and then a seed planting party.