Welcome to my Tree House!

I am so happy that we actually have a garden this year.  For years, we were avid gardeners, and sold produce at our local farmers' markets.  But we've had a few down years, due to busy schedules and the amount of time a good garden needs. 

Happily, even with the drought here in NE KS, we have had a very nice garden this year.  We've had plenty of summer squash, the tomatoes are coming on, and even a couple of gorgeous-looking watermelon are ripening as we speak.  We've had rain at just the right time, and we've supplemented that with the gray water from our washing machine. 

Our spring-fed water system has failed this year, for the first time in decades.  My grandparents used that spring for their sole household and farm water source.  With the diminished output of the spring, we've had to haul water from the town.  Did you know that a typical washing machine uses 50 gallons of water to wash one load of laundry?  That's 1/4 of the tank when we haul water!  Therefore, we want to get double use from it as much as possible.  So we found a way to run the laundry output into another tank and gravity feed that to our garden.  Then we use the Southwest American Indians' technique of flood irrigation, which puts the water right where we need it.

Our favorite way to eat summer squash has always been to saute it with peppers and onions:

Summer Squash Saute

• 1 qt diced (1/2 - 1 inch cubes) summer squash, straight-neck, crook-neck, patty-pan, or zucchini
• 1 c diced green pepper, or other colors if you have them
• 1 c diced yellow or white onion
• olive oil
• salt and pepper to taste

Start by sauteing the onions in a little olive oil, over medium heat.  As they begin to turn translucent, add the peppers and squash.  Continue sauteing until all veggies are done to your preference.  Add a little salt and pepper to bring out the sweetness of the veggies.

We did have a new favorite this year.  This came about one day as I was grilling burgers and my daughter came up from the garden with fresh zucchini.  I had some space left on the grill, so we sliced them up and tossed them on the grill:

Grilled Squash

• summer squash, sliced on the diagonal to give larger slices, but only about 1/3 in thick
• seasoned salt (we used kosher salt in which we packed fresh basil to dry)
• a little cooking spray, like Pam, to keep the veggies from sticking to the grill

Spray the grill.  Add the slices of squash.  Season with the salt.  Turn after a few minutes.  Remove when done to your preference.  We remove it a little sooner, because it will continue to cook a bit after you take it off the grill.

So a week ago I mentioned that I was hungry for Pork Green Chile, or Chile Verde as it is called in Colorado.  I was just thinking that I would need to check out my friends at the Atchison Farmers' Market, to find some Anaheim peppers.  Lo and behold, my husband came home that day with a bag of Anaheims, straight from the Extension Services garden at his work.  Perfect timing!  So we had a feast of Chile Verde and tortillas:

Pork Green Chile (Chile Verde)

• 6 - 10 good sized Anaheim peppers
• 1 onion, diced
• vegetable oil, such as canola
• 2 lbs pork steak (the cheaper cut of pork)
• 2 qts chicken broth, or water with bouillon added
• cornstarch for thickening 

Start by roasting the peppers, whole, over an open flame.  I like to do this on my grill, or over a campfire, but you can do it over your gas stove burner, or under a broiler.  You want to keep turning the peppers until they are blistered on all sides.  When they are sufficiently blistered, put them in a bag or bowl with a lid, and close the container.  This allows them to steam and loosen the skins.  Set aside for a while.

Put a couple of tablespoons of canola oil in your heavy cooking pot or dutch oven.  Add the onions and saute until they are tender and somewhat translucent.  Set aside while you peel your peppers.

Remove peppers from their bag.  Cut off the top of each pepper, split down the side, and scrape out the seeds.  If you like your chile hot, you can leave some of the seeds.  Dice all the peppers into 1-inch chunks.  Add to your onions.

Grill the pork steaks until tender.  Pork steaks are generally fatty, but most of the fat will drain off during grilling, leaving enough to give a good flavor.

Cut the pork steak into cubes.  Add it to the onion/pepper mixture.  Return the pot to the heat.  When all is sizzling warm, add your chicken broth.  Bring to a strong simmer.  Add cornstarch mixed with cold water, 2 tablespoons as a time, stirring to mix well, until the broth thickens somewhat.  You don't want a gravy-thickness,  but more than a watery broth.  Simmer for a few minutes to "cook" the cornstarch flavor out.

Serve with fresh tortillas, if available.  A good local beer goes well with this, too!