Corn? Maybe?

We've got a couple of ears of corn on our corn plants. But I doubt they'll make it. They don't look so hot.

Next year I'll have to try the Three-Sisters method for planting corn along with beans and squash.

The Three Sisters were the principal crops of the Iroquois and other Native American groups in the northeastern United States. At the time Europeans arrived here about 1600, the Iroquois had been planting these three crops together for about 300 years.

Here's what I've been told:

1. Plan and select a site. You'll want to plant your three sisters garden in late spring once the danger of frost has passed. Choose a site that has direct sunshine for most of the day and access to water. Plan your three sisters garden on paper. Use the layout suggested below or research and try others.


2. Prepare the soil. First, break up and rake the soil. Next, build a mound about 12 inches high and between 18 inches and 3 feet in diameter. If you're in a dry area, flatten the top of the mound and make a shallow depression to keep water from running off. The number of mounds depends on the size of your growing area. Mounds should be 3 to 4 feet apart in all directions.


3. Plant corn. Soak four corn seeds overnight and then plant them about 6 inches apart in the center of each mound. Many Native people honor the tradition of giving thanks to the "Four Directions" by orienting the corn seeds to the north, south, east, and west.


4. Plant beans and squash. After a week or two, when the corn is at least 4 inches high, soak and then plant three or four pole bean seeds in a circle about 6 inches away from the corn. At about the same time, plant one or two squash or pumpkin seeds next to the mound, about a foot away from the beans.


5. Consider other additions. Consider planting other traditional crops, such as sunflowers or jerusalem artichokes (a tuberous perennial sunflower), around at the edge of the three sisters garden. Put them on the north side so they won't shade your other plants. Potatoes, sweet potatoes, and other native crops are often planted in nearby plots. (Some of the many other indigenous plants used by native North, South, and Central Americans include melon, tobacco, chili pepper, cotton, blueberry, wild rice, and hazelnuts.)

Paolo's Famous Tapenade

Fantastic dip!

Paolo's Famous Tapenade

1 large Eggplant
1 16 oz. can Chick Peas (Garbanzo Beans) in water, drained
1 24 oz. jar Green Olives with Pimento, drained
1 Red Pepper, roasted, peeled and seeded  (1/2 cup canned roasted red pepper strips
is a good substitute)
1/4 bunch Parsley, roughly chopped
2 each Garlic Cloves, peeled
1 cup Extra Virgin Olive Oil
fresh Ground Black Pepper, to taste

Split eggplant in half, season with olive oil, salt & pepper and roast in a 350 degree oven for 20 minutes.  When completely cool, remove pulp and discard the skin.

Take remaining ingredients, except the olive oil and black pepper - and make sure they have been well drained.  Place all in a food processor in batches and pulse until well chopped.  If you have a grinder attachment for your mixer this works well also.

Slowly drizzle olive oil into ground mixture while slowly stirring tapenade until the oil it totally incorporated.

Season to taste with fresh ground black pepper.

Serve with fresh baked ciabatta bread, focaccia or grilled garlic crostini and ENJOY!

Kale Destroyed

Bugs have completely eaten / killed the kale.

So much for cooking Tuscan-style spaghetti with kale and cannellinis.

At least the tomatoes are still producing.

Harvest: 6 red grape tomatoes, 5 yellow pear tomatoes. 

Tuscan-Style Spaghetti with Kale and Cannellinis

My first attempt at cooking kale...

Tuscan-Style Spaghetti with Kale and Cannellinis
Vegetarian Times Issue: September 1, 2006 p.42

Serves 8

2 Tbs. olive oil
1 medium-size onion, diced (about 1 cup)
3 cloves garlic, minced (about 1 Tbs.)
1/2 tsp. crushed red pepper flakes
2 1/2 lb. kale, cut into 1-inch pieces (about 12 cups)
1 14.5-oz. can diced tomatoes
1 1/2 cups low-sodium vegetable broth
3/4 tsp. salt
1 15-oz. can cannellini beans, drained and rinsed
3/4 cup pitted black olives, chopped
1 12-oz. pkg. whole-wheat spaghetti
1/4 cup grated Parmesan cheese

1. Heat oil in skillet over medium-high heat. Sauté onion in oil 5 minutes, or until softened. Stir in garlic and red pepper flakes.
2. Add 6 cups kale, and cook 2 minutes, or until wilted, tossing occasionally. Add remaining kale, tomatoes, broth and salt. Cover, and bring to a boil. Reduce heat to medium, and simmer 15 minutes, or until soupy, tossing occasionally. Stir in beans and olives.
3. Cook spaghetti according to package directions. Drain, and return to pot with kale mixture. Cook 2 minutes over medium heat, or until pasta absorbs most of liquid. Sprinkle with Parmesan, and season with salt and pepper.

Nutritional Information
Per SERVING: Calories 270, Protein 10g, Total fat 7g, Carbs 46g, Cholesterol 2mg, Sodium 379mg, Fiber 10g, Sugars 5g