November 24, 2024 • 43 mins
Warning - listen to this episode on a full stomach, hunger may ensue! On this episode of Yard to Table it’s truly a journey from the garden to the plate. Ellen and Trevor talk about their growing season and what they have done with the amazing bounty from Stonebrook Gardens. They get into how they preserve the goodness by freezing and canning, share some recipes and chat about what may be on the table for the upcoming holiday.
Recipes they talk about:
- Refrigerator Pickles
- Roasted Radishes
- Zucchini Carpaccio
- Zucchini Lasagna
- Sun Gold Tomato Soup
- San Marzano Tomato Sauce
- Green Bean Casserole ala Ellen
- Butternut Squash Whipped Feta Dip
Message the show at the link below for the recipes you’d like to have from the episode and send any ideas for an upcoming podcast! We all give thanks to you for listening!
And to see what's happening with Ellen and Trevor at Stonebrook House follow @stonebrookhouse on Instagram today!
Questions? Ideas? Things you need to say? Message us!
Follow Yard to Table on Instagram at @yard_to_table_podcast 🌱🍽️ and see what’s happening with Ellen and Trevor by following @stonebrookhouse. And don't forget to follow, like and leave a review wherever you listen to the show! TY 💙
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Trevor (00:14):
Hello Ellen.
Ellen (00:15):
Well, hello Trevor.
Trevor (00:17):
Here we are back at the table. Yes, at the table, yard
to table. It's another episode.
Ellen (00:22):
It's been fun.
Trevor (00:23):
It's been good. We've been doing a lot of good stuff.
We've been talking a lot ofpeople. We're just gonna keep on
talking. If we do like to talk,we do like to talk. That is very
true. So it's good that we it'sgood that we have a podcast,
because talking is one of thethings that you have to do on a
podcast. That's true, becausethis .............as a podcast
is just not good, that sort ofawkward silence. That was an
(00:46):
awkward silence.
Ellen (00:47):
Yeah, it just felt awkward, uncomfortable. I was
looking at you like, what ishappening?
Trevor (00:50):
What is he doing? Yeah, that's, that's uncomfortable.
Normally, I would edit thoseout. I would, I would, I would
trim those little bits.
Ellen (00:58):
So what are we going to talk about today?
Trevor (01:00):
Well, today is harvest day. Harvest. Yeah, we're
getting to that point in timewhere it is time to close up the
garden. Time to close everythingout, time to take a look back at
what we've done this year, whichhas been really extensive.
Ellen (01:18):
It has really been a wonderful year in the garden.
It's been phenomenal, anextended growing season here in
New England. Yes, it's no. Manyfolks have had a longer window
on their garden this year.
Trevor (01:32):
I was talking to somebody today who was still
having some tomatoes and someelements from their garden.
Ellen (01:40):
Nice and a tad unsettling.
Trevor (01:42):
It is science fiction out there these days, it is.
Ellen (01:46):
But we're going to focus on the joy, because we do really
love our garden and how much wehave grown with it over the
years. And I would say, is itsafe to say this may be ourbest.
Trevor (02:01):
This is the best year yet. Yeah, for sure,
Ellen (02:03):
I wasn't trying to do an awkward pause, but I was almost
like, didn't want to jinxmyself.
Trevor (02:07):
No, no, this was definitely the best year. We had
more more things grow. We did dosome upgrades this year. We did
talk about that. We added someheight to all of our beds.
That's latest a little bit. Itdid push us a little bit of
time, but I think we made up forit.
Ellen (02:24):
We did. We started out by the continued work that we
did around making sure our bedsand our soil was good,
Trevor (02:32):
yeah, and I think that's one of the things that we had
some trouble with over the overthe years, was soil health.
Yeah, it was a real problem forus. Ultimately, I know we've
talked about that before, buthaving 25 yards of new organic
compost layered in really wasgame changer.
Ellen (02:51):
It was huge. And adding the depth to the bed, we have
historic raised beds in ourgarden, you cut a lot of the
wood, but we I helped a lot ofit
Trevor (02:58):
You did help an enormous amount. There is video of you
cutting
Ellen (03:02):
it was, it was a lot. We were definitely having some
moments as a married couple inputting in,
Trevor (03:08):
I think my favorite part was, you got that those are
long, that's a big, that's alot, whoa, wow. That's a lot of
that's those are, those areheavy. Did you know they were
gonna be so heavy these pieces,I got two by 12 by twelves,
which is a rather large andheavy piece of piece of wood.
Well,
Ellen (03:26):
I think when the wood got dropped off, I think that
was also a moment
Trevor (03:29):
It was a full pallet.
Yeah, that's the thing. StoneBrook is not a small place, no.
And nothing that we do here issmall. Everything is at more of
an industrial scale.
Ellen (03:39):
Yes, for two people,
Trevor (03:41):
for two people and family.
Ellen (03:43):
And wedid an extended family. We did a little help.
Thank you so much to everybody
Trevor (03:47):
who helps. Overall, I think the beds really helped.
Ellen (03:50):
It was a big difference.
And obviously we continue to usecompost tea intermittently this
time, because the soil reallywas in so much better shape.
Correct was last year, right?
Trevor (04:00):
We're still getting wiggle room at scale, yes. And,
you know, we're getting 10gallons at a time and dropping
that in doing a little bit ofmix of both. We did both
follicular on the leaves itself,but then we also did it right
into the soil. We did more intothe soil than we did follicular.
We did a lot of follicular.
Yeah, say that three times fastfollicular. Last year we did a
lot more of that.
Ellen (04:22):
Yeah, and we were having in the early growing because,
again, we were a little late,because getting the beds done,
getting the soil in, we hadgarlic that had to be harvested.
So those beds, that's always somuch fun. As you all know, I
love the garlic harvest. It's sosatisfying. We talked about that
in an episode, I know, but justgot to say it again, but we had
those beds had to be. They werethe last of our beds that we had
(04:44):
to finish and plant. But I mean,overall, it was a great year.
And what did we What did whatcame out of our garden Trevor?
Trevor (04:52):
What didn't come out of our garden? That was my
question. No, I think tomatoharvest this year was
phenomenal. And. So manydifferent varieties that we
hadn't tried before. Yeah, and Ithink between the green zebras
and the golden cherries and allof the rest San Marzano Yeah,
the sun golds, the San marzanoswere phenomenal,
Ellen (05:13):
amazing. And when we talk about garden and we talk
about harvest, we want to talkabout preserving, because you
want to get that incrediblesummer flavor and joy that comes
out, and you want to try to saveit for those cold, dark winters.
Trevor (05:34):
Do whatever you can save it. And particularly, winter is
coming,
Ellen (05:38):
allegedly, but yes, it is coming. But, yeah, I mean, so
we were really able to thisyear, because it was such an
incredible yield, we were reallyable to do a lot of that
preserving. So when you'retalking about preserving
tomatoes, what we did this yearwas we, we did some batch
freezing. We did some creationof sauces and soups
Trevor (06:00):
we did, like, sort of three major areas, I would say,
of of preservation, yeah, I willalso say, Yeah, preserving is
very hard when you have to eatit immediately because it's so
delicious. Oh, I know it makes aproblem. Preserving is, you mean
the word itself is to save forlater. It's really hard to do.
Ellen (06:21):
I know, I think we do that for like five nights with
the San Marzano sauce, becauseit was so incredible. Yes,
delicious. But anywho forfreezing, you know, it's so
easy. And I never really hadthought that freezing a tomato
was a thing. It's a thing. Yeah,for your sun golds, your cherry
tomatoes, your smallervarieties, you do a flash freeze
(06:44):
first, so lay them out on asheet pan in your freezer for
like an hour, get them nice andcold, and then you can preserve
them in a bag. I like to useReusables, because we always are
trying to figure out ways toreduce plastic or containers.
And then you can put that in,and then it's good for to use
(07:04):
over the winter. And for yourlarger tomatoes, if you're going
to save a larger slicing tomato,you can also do that. You just
need to make sure you take outthe core, take out the stem,
take out the top core. You don'thave to go all the way through
the tomato. I like to do a flashfreeze, also on a sheet pan. And
then you can also put those in areusable bag and put it in your
freezer, Mark and label it anduse it over the winter. And
(07:25):
again, you can pull those out,chop them up for salsas. You can
use them in roasts. You canthey're very easy to take the
skins off, also after Oncethey're frozen, and that's
really nice. So you can use themin as a crushed tomato, in any
way that you would a jarred orcanned tomato. We also tried a
really fun recipe with the greenzebras. We were able to create
(07:48):
this delicious tomato lime jam.
Yeah, it was phenomenal. Andwe'll put a note to that. We'll
put a link to it in the shownotes, so you guys can get the
recipe for that one.
Trevor (08:00):
It was really surprising. This flavor was
herby, but it was also brightand it's sweet. So this green
zebra tomato jam is pretty easy.
Well, first of all, number one,you have to grow green zebra
tomatoes.
Ellen (08:15):
It is a key ingredient.
Trevor (08:16):
That is a key ingredient. So if you're not
growing green zebras, then itprobably will still work, but we
didn't dry it with doing it witha different one. But what I
think is interesting about thegreen Zebra is just from a
flavor profile, is they aren'tsour, because they are naturally
fully green. That is whatthey're that's their color,
which also makes it a little bittricky. When you're trying to
(08:37):
check for ripeness andfreshness, they go a little tiny
bit stripey yellow. There's alittle bit more yellow when it's
red gold, but for the most part,it's, it's still pretty, pretty
widely green and so pretty.
They're beautiful, and theflavor is so bright and sweet.
And it's just they'rephenomenal. I really, highly
recommend for everybody,
Ellen (08:59):
use them just like you use any tomato salad. We sliced
them up for burgers, forbarbecues over the summer. It
was, it's a very it's veryversatile.
Trevor (09:08):
And for these, for the zebra jam, that's why I'm
calling it now zebra jam. I'mforgetting the green and I'm
just calling it zebra might beoff putting for those who don't
know or for people that don'tlike zebra, but this tomato jam
is essentially two pounds of thetomatoes, and you got a quorum,
and you do want to keep thejuice when you do that. And then
(09:32):
some zest from limes, just alittle bit of that. And then
Ellen (09:35):
the lime with this particular it really was such a
nice compliment.
Trevor (09:41):
It makes it saying it really, it really adds it all to
it. So it's just zest of thelimes, water, cane sugar, little
bit of lemon juice and thebasil. So obviously, we're also
growing basil. That's also areally important component to
add that additional depth offlavor and complexity too.
Ellen (09:59):
It's your companion.
Plant with your tomatoes, youshould be planting basil,
Trevor (10:02):
exactly, and that really. So it's an easy thing.
It was all right there. Once thetomatoes come to a boil, that's
when you add that sugar and thecitrus juice. You're basically
doing it like you're makingnormal jam for those that make
jam, and then you get it intothat right temperature and that
right consistency, so that it'sit's perfect for jam little bit
(10:23):
of foam. You can get some ofthat off, but depending on how
jammy you like your texture, youcan continue to cook it, then
turn the heat off, let it sit,and then can it. Now you can at
that point, you can reallypreserve it in a couple of ways.
You can do more of arefrigerator canning, where you
just put it in there. Or freezercanning, where you put it in and
then you put it into your jarsand then just poop right into
(10:46):
the freezer. Or you can do afull water bath can, which is
what we did. So we like usingjust longer jars, eight ounce
jars. Doesn't really matter.
It's all about how many jars youwant to make if you want to do
Ellen (10:59):
I was thinking, next time I think I want to do a
smaller jar, but go ahead,
Trevor (11:02):
I was just gonna say, yeah, if you want to do more
gifts, we love gifting our peachjam
Ellen (11:08):
Even it you want to pop one open, because you it's not
like a cheese plate. You're
Trevor (11:13):
not really gonna put because it's so good, it is
good, but you're not gonna putall this on a full sand, you
know, full toasted bread. Maybeyou would, maybe you would,
Ellen (11:23):
maybe you would. It's a nice little accent.
Trevor (11:25):
You want me to do an accent?
Ellen (11:26):
I did not say that.
Trevor (11:27):
I thought you said something about a nice little
accent. Not say that Good on yaCobber, no accents. Sorry. You
didn't want that. I thought youdid. I really thought you did.
Back to the jam. So if it is fora cheese board, you can put them
in little three ounce or twoounce jars, which we've also
done, and then, like you said,you pop them open and you just
(11:48):
delicious, a really goodaddition,
Ellen (11:49):
delicious with brie, you know, that kind of cheese that
will hold up to an unctuous, youknow, just a nice little flavor
with That snappy jam.
Trevor (12:01):
It's all good. Yeah, pretty much. I don't think
there's anything that's notgonna work with this. I agree.
You could probably put it on icecream,
Ellen (12:10):
and it would be fine.
You know, your dad would, by theway, 100% yes, yeah.
Trevor (12:14):
He's got a very unique ice cream palette, that's for
sure.
Ellen (12:16):
But part of this journey with this recipe and sort of
creating these things is becausewe had such an incredible yield.
We had such an amazing harvest.
So we were really looking at allthese different ways that we
could preserve. And I loveseeing in the pantry these
little jars of this Korean jamthat I'm like, when are we gonna
pull that out? I know they'rereally fun. Thanksgiving, for
sure. Oh, for sure. Yeah, we'regonna put that on a little
(12:36):
cheese tray for those luckyfolks that are coming over.
Trevor (12:40):
It's not the only way that we I mean, obviously we
froze, we canned, in terms ofpreserving in a jammy sort of a
way. But I think some of the forme, at least, I think some of
the big stuff happened in theoven with the roasting,
Ellen (12:55):
oh my goodness, yes, those San marzanos with,
Trevor (12:59):
it's kind of a whole.
And I know, look, everybodymakes tomato sauce. Most people
make tomato sauce in various and70 ways. You yourself, hell have
made lots of amazing sauces forus over the years. Yeah,
Ellen (13:12):
thank you. It's true.
It's one of my favorites.
Trevor (13:16):
I will say that roasting those tomatoes, San marzanos,
with our garlic, olive oil, saltand pepper on a pan,
Ellen (13:27):
sometimes a little halved pepper,
Trevor (13:30):
little pepper, red pepper, chocolate peppers. We
grew those two red peppers,chocolate peppers, Ace peppers,
all of that candy bell peppers,yep, came in really well,
putting it in a blender after2030, minutes in, what
temperature are we doing?
Usually, 403 5400. 400 that's awhole nother thing. So good.
(13:51):
It's makes the house smellphenomenal, by the way. So even
if you're not out there needingto eat anything, and you just
have people coming over, I wouldrecommend just putting garlic,
tomatoes and peppers in theoven. Forget about chocolate
chip cookies.
Ellen (14:12):
Just do that. It's just that happiness too, that we see
everything on that sheet pan isthings that we grew in the
garage came out of the yard.
This is a, I don't know we loveit. It's such a nice feeling.
And then again, it's sodelicious that immediately we're
getting spoons out. As those ofyou who grow know, everything
usually comes all at one time.
So you have bowls of differentthings that are ready to be
(14:36):
processed in some way, shape orform. Either you can only
process so much, right? We hadgood friends of ours that were
here this summer for a visit.
They live up in West Hartford,and they also moved to
Connecticut from Los Angeles,also previous east coasters, and
one of them was fromConnecticut, and I think we're
in the middle of this processingtime. And we had, I had multiple
(14:57):
jars that. That were in thefridge, in either they were
going to be frozen, they weregoing to be canned. I mean, all
this stuff. And I think I pulledeverything out on the counter
with a bunch of tasting spoons,and our good friend Regina, I
was letting her taste everythingin the jars to get her it was a
fun moment
Trevor (15:17):
Everything was better than the next. It was a really,
yeah, just, it's a it's
Ellen (15:21):
and they started growing in their yard. They bought a
1920s house
Trevor (15:25):
right after, they really started the process. Right after
they came. Saw what we weredoing, yeah?
Ellen (15:30):
So we were just sharing our our process to go. So it was
a lot of fun at a time, one yardat a time. So with all of that,
you know, Sun gold tomatoes,
Trevor (15:39):
that's the other thing.
You're roasting those too,
Ellen (15:42):
Yes. and they make a delicious soup. They make a
amazing gazpacho cold. And Ilike to do again, that's 400
olive oil, little salt andpepper, nothing else. You can
add garlic if you want. But forsometimes, just the taste of it
alone is just so, I don't know,just lovely. You don't want
anything else. You just wantthat bring out the sun, gold. Of
(16:04):
it all
Trevor (16:04):
Crunchy bread, sun gold and a blender, not don't put the
bread in the blender.
Ellen (16:09):
No, I guess it feels weird. But for the gazpacho, you
roast the sun. Gold tomatoes,you puree them in the blender.
They only take about 20 minutes.
Wait till they start to pop alittle bit cooking for cooking,
and then chill. And then what Ilike to do was I took cucumbers
from the garden. Another bigharvest we had this year was
cucumbers, and made cucumbernoodles and put that in the
(16:32):
gazpacho there a little crunch,
Trevor (16:36):
little crunch, a little extra delicious. We also did a
little bit of chive oil on topthat we made from our chives,
and it's an herb, herb section,right? That's super easy. Just
blend it up and put it intoolive oil and strain it out and,
boom, you got your chive oil.
Ellen (16:50):
So yummy. So this was the problem. We're making these
things that are delicious, butwe're eating them. We're eating
them, which is also okay.
Trevor (16:57):
I think one of the things that's so cool about
those Sun gold, those littlebabies, if we're not using them
for the soup, is also the factthat the blender emulsifies with
the olive oil, the juice of thetomatoes. That's all you need.
It's all it's so game changingfor sauce, is what I was saying.
(17:19):
You've made all these amazingsauces. But this process of just
taking these fresh, ultra freshingredients, right from our
yard, blending them up, thereisn't a better sauce period,
like it doesn't exist.
Ellen (17:33):
It goes back to everything. It's so simple, it's
so it's the fresh, yeah, goodingredients. Simple process,
amazing flavor, amazing taste.
Trevor (17:45):
It's so good, so good, so good. And I think it's
something that was really forme. I say this a lot, I think,
on the podcast, and I don'tthink it's saying it too much.
There are those moments like thenasturtium or ground cherry or
asparagus that you just havethese aha moments, and I'm still
(18:08):
having them, and I think that'sso much fun, and I'm still
having them, yeah? And I'm surethere's a lot of people out
there that are saying, well,yeah, of course, you roast them
and you blend them, and whathouse do you do it? But for us,
Ellen (18:20):
I'll give you another one.
Trevor (18:21):
Give me another one,
Ellen (18:22):
radishes.
Trevor (18:25):
I mean, girl, these radishes. Let's talk about
radishes for just a moment.
Ellen (18:32):
Let's talk.
Trevor (18:34):
Let's talk about radish.
I'm not traditionally a bigradish guy. I do like them.
Ellen (18:44):
Yes, I like them. Not a lot of people on the compound
are big radish people. That'strue. My mom and I like the
radishes. You do like littledecorative rosettes. We always
we gotta. We go very old school.
We make some very traditionalrose radishes for holidays in
relish trays. Yeah, that is likean old school. I remember
(19:05):
learning with my mom how to cutthe radish and soak them in
water in the fridge and theyopen up
Trevor (19:12):
these roasted radishes.
Like them in a salad? Good. I dolike them in a salad. Yeah? I
think I like them nice and thin,just like a little using the
mandolin and just getting themreal thin, but the roasted
radishes so good. This is arevelation.
Ellen (19:28):
Yes, and I had again harvest, leading to, what the
heck do you do with thisincredible yield? And this was
an amazing year for us with theradishes. And so I'm like, I
need to figure out differentways to eat this stuff. I was
starting to do some research,and people cooked a radish that
(19:51):
was new to me. I had never hadthat before. And again, roasting
brings out the it's almost it'spotato like. Turnip like
Trevor (20:00):
it's a little more on the turnip side, I think once
you roast it, yeah? But I thinkwhere the real amazing part of
this comes in, you've got theselittle baby radishes, I think it
works best if they're younger, Iwould agree, yeah. You know,
they're smaller, little smaller,smaller, I'll say not younger,
smaller, yeah. And then you'repopping them in the oven. Yeah,
(20:21):
they're roasting for longer, Ithink, than you think. You know,
sometimes it's 2030, minutes.
I'd give them a good 45 just toget nice and soft. And then the
magic comes in at the end, withthe butter and the lemon butter
and the honey. Lemon honey andthyme. Yes, possibly that's the
building blocks of humanity. Itmay be like the sort of core
(20:44):
DNA. I think if you put butter,lemon, honey and thyme on pretty
much anything, I think asphaltwould taste good if you put that
on there, but
Ellen (20:56):
that sauce lights up your tongue.
Trevor (20:58):
The magic of those flavors combined. Yes, that's
really, you're right. That'sanother one. It's a real Aha,
yeah, surprise, yeah,
Ellen (21:08):
that sauce is so good because lemon zest.
Trevor (21:11):
There's a tanginess to the radish.
Ellen (21:14):
I'm drawn to lemon though.
Trevor (21:15):
Well, you are you essentially, you are one lemon.
Essentially, there was a flavorprofile, putting Cake, ice
cream, gelato, sorbets, foods,any of us soup,
Ellen (21:29):
I love lemon in the soup. So good.
Trevor (21:32):
We got to get a lemon tree in the greenhouse. We do.
That's a lacking. We're lacking.
Ellen (21:36):
I Miss having a lemon tree. Yeah, California lemons.
They're good, but no, that wasamazing. It was so delicious,
and I shared that recipe on ourInstagram, and I was so excited
that many people tried it, andwe'll put a link to the recipe
in the show notes, and I got alot of great reactions. And that
also is so part of why we lovethis journey is just sharing and
(22:02):
people telling me their riffs onhow they make it, and people
exploring it for themselves andbeing surprised at this flavor
and taste profile. It's it'sreally cool.
Trevor (22:13):
And we have a bunch of radish converts now there's,
like, the new church of Radish
Ellen (22:18):
one friend I'm still working on, but I think I can
bring it. So I think so. But inthe meantime, we also do have a
freezer full of delicious saucesof both. You know, we have base
for tomato soup. We have pastasauce with the San marzanos. I
have whole tomatoes. I havecherry tomatoes frozen.
Trevor (22:40):
There's not a lot of space left, by the way, good
options we have. We do havelimited, limited space. It's a
good thing that the season isover, yeah? Because I don't
think we would, we would have tobasically have a room of
refrigerators, essentially,which I'm sure some people do
out there, have a room ofrefrigerators. But for us, yeah,
Ellen (22:58):
and the cucumbers. I mentioned cucumbers. What a year
we had. It was an insane year.
Yeah. So we had these beautiful,bespoke trellises made with
found wood on the property thatwere just so fun to watch grow
and the flowers and the vines.
And I kept peeking in the tunnelunderneath the trellises to see
(23:22):
it was just like a world inthere with the flowers and the,
you know, the cucumbers growing.
And we did slicing cucumbers,all the bees. And the bees, they
were loving it. So great. Thebutterflies, yeah, Skipper Jack,
butterflies were everywhere. Itwas just so cool. And the
slicing cucumbers did amazing,but the pickling cucumbers now,
Trevor, do you like pickles? Ido not. This is true. I do not.
(23:47):
Yeah, my poor, poor husband,yeah. As I got into some deep
Trevor (23:56):
she got into some real pickling situations here. Some
real situations. There was anincident with a broken jar of
pickles in my childhood, whichhas scarred you for life. Smell
of it has kind of scarred me forlife. So I think it's, yeah,
it's, it's, unfortunately, notmy favorite flavor. However, if
I was a fan of dill pickles,yes, I would be an enormous fan
(24:20):
of yours, because they weredelicious. I did try them, and I
did, like, very proud of you fortrying did I did try them,
because I always try, and
Ellen (24:27):
you have to be a good role model for your child
Trevor (24:29):
I do for my small child who likes less things than I do
by a lot. So I think it was awonderful, wonderful thing
everybody that we gave thosepickles too, because we gave
jars and jars of them away,which is so fun. They love them.
Hardcore.
Ellen (24:47):
Yeah. And you know, if you haven't done a refrigerator
pickle, it's such an easybrining process with water and
sugar and white vinegar, andonce you make the brine, you're
really stuffing as much of thosesliced. Cucumbers you can into
your mason jar, and along withcoriander seed and mustard seed
(25:07):
and dill and again, those good,big cloves of that hard neck
German garlic sliced up, fillthe brine up to the top and seal
it. And you can really keepthose in your fridge for a month
or more. And then the fun partabout that, too, is that the
brine continues once the picklesare gone. So you can just take
(25:28):
that brine, I like to redo thedill and redo the garlic, and
put that into a whole new set ofsliced cucumbers, and you've got
the whole pickling processstarting again. I was starting
to get a lot of other recipesuggestions around that pickling
brine. I think good friend ofours, Allie, sent me a pickle
(25:49):
Martini recipe. I know youreally want one of those.
Trevor (25:51):
Oh boy, wow, that's a hard pass. I'm not a martini guy
either, and to do a pickleMartini that I'm moving on from
in a big way.
Ellen (26:01):
I'm totally doing that, by the way, yes. So if anybody
has any really good pickle brinerecipes, you just send them to
me. Link in the in the shownotes that you can send it to
us. There's also, what was apickle biscuits where you're
using the brine.
Trevor (26:17):
I'm gonna move on. I'm gonna start talking about
chickens. That's all I have tosay, because I, this is a we
grew other things, but, butcucumbers,
Ellen (26:26):
we did it just that was a very prolific harvest. It was
bananas, yeah,
Trevor (26:30):
it really was bananas. I know we talked about that
before, but it's, it was a verybig year for everybody here in
this in this area, yeah?
Pickles, pickles. Cucumbers werea very big, sorry pickle on the
brain business.
Ellen (26:42):
Yeah. And again, necessity drives invention,
right? I mean, you have to comeup with and when we're talking
about preserving, oh my gosh,the zucchini, there's so we had
an incredible year for zucchini.
Trevor (26:53):
I think the funny thing is, so many people you talk
about, I have extra zucchini. Doyou want zucchini? Like, no, no,
we're good.
Ellen (26:59):
People got here,
Trevor (27:00):
We got plenty. No, we're fine. Thank you so much. It's
sort of like we were joking witha friend on the train to New
York. People are trying to handout zucchini to common strangers
because there's so muchzucchini, yes, at this time.
Ellen (27:15):
So on the preserving side, you know, obviously
zucchini is very watery, so youhave to, you know, there is, I'd
love to hear people's ideas forwater bath canning, of, you
know, anything like that, forzucchinis, I tend not to do any
pickling, because Trevor doesnot love pickling, as we have,
such as we have previouslystated. But we did a lot of
(27:36):
zucchini lasagnas with thatdelicious,
Trevor (27:39):
long batch, and we took those San Marzano tomatoes and
had an assembly line of zucchinilasagna,
Ellen (27:48):
which is so great because they're all portioned.
They're in our freezer. So, youknow,
Trevor (27:54):
They heat really easily, and it's so fast and it's so
easy to do.
Ellen (27:58):
You can do it in the oven if you want. You pop it in
the microwave. There's no shamein that game. We're busy. Life
is hard. Sometimes you just needI want something that's really
delicious and healthy and I cando it quickly.
Trevor (28:11):
Maybe we have it tonight?
Ellen (28:13):
that sounds really good.
Trevor (28:14):
Actually does sound good. I'm hungry. We're talking
about recipes endlessly. Thisis, this is a rough episode,
Ellen (28:20):
yeah, but bring snacks.
We didn't.
Trevor (28:23):
We did that sounds weird on the podcast, though. I
Ellen (28:25):
I don't think anyone wants to on the podcast. That
sounds weird, yeah? No, thatmight be odd, but so we have a
lot of that, so that was areally good way. And also we did
a lot of shredding of zucchini.
Trevor (28:35):
We did some shredding and freezing, which is also
totally fine, yeah, so you canwait for muffins. You can shred.
We used our food processor toshred we've saved multiple
pounds of 10s of pounds ofzucchini frozen muffins.
Ellen (28:51):
I've made a batch delicious muffins, whole wheat
flour, shredded zucchini,walnuts, delicious sugar, but
still yummy
Trevor (29:00):
when we're freezing the zucchini. The nice thing about
it is that it does go sort offlat, yes, because it's you
still retain all the moisture,which is fine, but it does go
nice and flat and easy to easyto store that way you just sort
of have a stack of these littleflat containers of zucchini.
Ellen (29:19):
Yeah. And again, we try to use reusable wherever we can.
And for those of you that bakewith zucchini and you're making
muffins, you still have to getthat liquid out that, you know,
you'll have that in a frozenzucchini, but it really
translates very well for baking
Trevor (29:34):
totally. And I think that's one of the best ways to
use that. Although you can putthem in eggs. You can put them
in, you know, for breakfast. Doa little omelet with little
zucchini in it. Just fry downthat zucchini, just a little bit
just good butter. Get some ofthe all about the good butter,
please. That's all it is. Thereis one thing that you made,
(29:56):
yeah, that was extra good.
Ellen (30:00):
Are you talking about the soup?
Trevor (30:01):
I'm talking about that soup. Oh, so yeah, that soup,
that zucchini soup. Now, if youwant to use up a lot of zucchini
and you want to keep it for along time with a soup that is
very tasty and also keeps andreheats really, really well,
this is the soup for youfriends.
Ellen (30:20):
Well, thank you, Trevor,
Trevor (30:24):
that was a very good handoff, by the way.
Ellen (30:26):
That was. And again, ingredients all fresh, very,
very simple. So for the soup,you're going to use those fresh
ingredients from the garden orfrom your farmers market. It's
olive oil, it's obviouslyzucchini, garlic, vegetable
broth, kosher salt, blackpepper, thyme. We used fresh
thyme from the garden. Ofcourse, double, triple the
(30:48):
recipe as you need.
Trevor (30:50):
I would quadruple the recipe. It'll take some time,
but it's worth it. It's totallyworth it when, when zucchinis
come back around. This isdefinitely a game changer.
Ellen (30:59):
Yep, the key for the consistency was Cannellini
beans. That's
Trevor (31:05):
the that's the sort of surprise there. Now, if you're
growing your own beans,certainly you can use them. For
this one, we used beans that wehad that were canali beans,
Ellen (31:15):
organic canned beans, they were organic.
Trevor (31:17):
That's right. That's right. People, we don't grow
everything. Okay, we grow a lot.
We don't grow everything.
Ellen (31:23):
It also has lemon juice.
As you know, I love lemon juiceand cream, or you could use
Greek yogurt or sour cream,whatever works for you, or a
milk substitute, like coconutmilk. That would be delicious.
That'd be really good, actually,would be very, very yummy. And
then on the top, we did somehomemade croutons. But you're
gonna cook everything. You'regonna saute.
Trevor (31:42):
That's the nice part.
It's like it's just cooking in abig, beautiful pot. Smells
amazing.
Ellen (31:47):
And dump everything, and then you use an immersion
blender, yeah, blend it all up,or you throw it in your in your
standing blender.
Trevor (31:54):
Immersion blender worked really well for us.
Ellen (31:56):
you did an extra I think it might have done an extra
squirt of lemon on the top and
Trevor (32:00):
serving, really, did you that's surprising to me. This is
shocking.
Ellen (32:04):
And a little bit of homemade crouton on top. It was
delicious. Yeah, yeah.
Trevor (32:07):
It was really, really good.
Ellen (32:08):
And we have some of that in the freezer.
Trevor (32:10):
We have a lot of that in the freezer. Thank Thank
goodness. We have loads of it inthe freezer still. But I think
that's for me, that was the partthat I thought was so
interesting, was that you havethis long cook on the stove top,
just getting everything nice andsoft and getting all those
flavors together, you'redeveloping all these layers of
flavor and flavor profile.
Ellen (32:30):
And it doesn't need to be very long. It's just true,
it's only about two hours you'reputting on here. It's 20 it's 20
minutes, which is really doable,even on a busy weeknight, if you
can prep some of the chopping,because we always know that's
hard. You know, you can prepsome of these things, very easy
to pull together, and thenyou've got a great meal really
quickly.
Trevor (32:50):
The other thing that I think was the soup is very
forgiving. Tell us more. I'mgoing to tell you all about it.
There were some times in thegarden where we missed a
zucchini and the zucchini thatwe got that we missed, because
it continues to grow, yes,unless you take it off, by the
way, yeah, was like a baseballbat. Yeah. We had a couple of
(33:12):
those. We had a few of those.
Yeah. So this soup is actuallyreally good. We just did a
little more cutting of the seedside and kept the sort of flesh
of the zucchini and it actuallycouldn't taste it one way or the
other. Was delicious, totallyfine and delicious, 100% so this
is a good answer. If you havethose extra big boys that end up
still in your garden that youneed to do something with,
(33:34):
they're probably not going tohave the same nice flavor if
you're doing another dish withit. But for this soup, perfect.
So good for the smallerzucchinis, we did a lot this
year of zucchini carpaccio. Oh,that's so bring you back. I'm
gonna bring you back to zucchinicarpaccio.
Ellen (33:56):
And on those you want to go lengthwise with the mandolin.
Get it nice and super thin,
Trevor (34:01):
not so thin that you can see through it. It does need a
little bit of a little bit of ofweight to it.
Ellen (34:07):
And, you know, we like to talk about these dishes that
have a wow factor, and they'revery easy to pull together. This
zucchini carpaccio, incrediblecrowd pleaser, so ridiculously
easy.
Trevor (34:20):
We have friends who have said to us, I don't actually
like zucchini. Not a lot ofpeople that. There is one friend
that we've said he tried it. Hesaid, I will eat zucchini every
day if I do it like this. That'sright, yeah, because it's so
simple. Beach picnic, didn't wedid and yeah, and he tried it
there, yeah, Campo beach, and itwas amazing. It's just zucchini.
(34:40):
Get ready for this. It's a longlist. Get your hands out and
write it. Write it down. Recipe,olive oil, yes, lemon, salt,
pepper and a little bit ofreally good Parmesan cheese
shaved, shaved on top. That'sit. That's it. There isn't
anything else now,
Ellen (34:58):
No, you can literally put it together. Other lay it
out, and it will marinate
Trevor (35:02):
Put it in the fridge and let it sit there. And it is, it
is a no fail dish,
Ellen (35:09):
and it looks really, looks beautiful.
Trevor (35:12):
All the color is retained. It has that little
wisp of yellow from the oliveoil. It's beautiful. So good.
Ellen (35:19):
Eat a lot of that, tons of that.
Trevor (35:21):
It was just so good.
It's so fresh, it's crunchy,it's bright, it's of the season.
Ellen (35:25):
And if I had some leftover from the day before, I
chopped it up and I threw it ontop of a salad sometimes, yeah,
so good. It's very versatile.
Trevor (35:31):
Yeah, that was a big that was a big winner for for
that dish, we did a lot withthat. The other thing we had a
lot of this year is squashes.
Yes, we didn't do pumpkins thisyear.
Ellen (35:42):
No, so sad. I know.
Trevor (35:45):
You love around pumpkin.
You love around pumpkin. I lovethe little white pumpkin. Those
were great. We did those lastyear the house, and we'll do
them next year.
Ellen (35:54):
We got four pumpkins. I think last year they took up a
lot of room. It takes up a lotof space,
Trevor (35:59):
yeah, well, we have a lot more area now that we can
work on that.
Ellen (36:04):
It's a devolving process. I need to find space
for the pumpkin patch. Patchbrings me joy.
Trevor (36:09):
That's the whole purpose of all of this. Is just whatever
makes you happy. Yeah, totally.
I'm gonna make more of those.
But we did acorn squash,
Ellen (36:17):
we did delicious
Trevor (36:18):
we did delicata, we did butternut and I think we had a
lot of good butternuts thisyear. We did, you know, that was
a good that was a good yield.
And it's funny, because thebutternuts, they tend to take
over. Yes, obviously the vine islong and winding, so you
Ellen (36:35):
I have a different idea for where we'll plant them
again. We were the new bedenergy that we had in the
garden.
Trevor (36:40):
It was very full. Yes, one note, don't plant Cosmos or
Zinnias near your squash, yeah,because they will be impossible
to move, because the squash willgo up into your zinnias and make
it very, very hard to get yourZinnias out, and the squash
(37:04):
untangled.
Ellen (37:05):
Yeah, it got a little chaotic.
Trevor (37:06):
It got a little chaos.
It's still beautiful, fun chaos,but still chaos. All the same
Cosmos,
Ellen (37:11):
and the Zinnias get so tall with the raised beds too, I
need like a step stool.
Trevor (37:15):
One recipe that I think we've done, I made it last year.
We made it last year. We'regoing to make it again this
year. That was really deliciouswith Butternut I mean,
shockingly good. Another wowerwas the butternut squash whipped
feta dip. So it was really good.
It was really good because thisis, as it's starting to really
(37:35):
change from a seasonal time.
This is the stuff you reallywant to eat next to the holiday
appetizer and fire in thebackground.
Ellen (37:45):
Really nice holiday appetizer for your Thanksgiving
table.
Trevor (37:49):
And this one, we also added a little warm honey
drizzle a red bee honey on top,which is phenomenal. So good.
And I mean any, any fresh localhoney would work. But red be
honey, I think was a really,really good one. And it's not a
lot. I mean, it's a couple cupsof the butternut squash. It's,
you're doing the roasting, moreroasting. It's garlic, it's
(38:11):
feta. There's also ricotta inthis as well, which is, I think,
what gives it its really creamynature, sage, thyme, all that
can come, all of those seasonalall that good stuff, and really,
all it is is roasting, blending,and that's pretty much and
eating. And, you know, ourblender has gotten a workout.
Ellen (38:31):
Yes, this season.
Blender, yes,
Trevor (38:34):
it's just delicious.
Yeah, little fresh herbs on top,little olive oil on top, and
then the warm honey on top ofthat, that's the jam. No, not
jam its a dip.
Ellen (38:44):
Very good. I'm mentally making some menus in my head as
we're talking about theserecipes
Trevor (38:50):
so that we can eat them again, yes, soon. Yeah. I'm all
for that. Yeah, I'm all forthat.
Ellen (38:57):
We haven't talked about Beans. Oh, my,
Trevor (39:00):
there were so....
Ellen (39:04):
so many beans, tri colored beans, Dragon tongue
beans, super fun, like lookingsuccotash,
Trevor (39:12):
those heritage, heritage originals.
Ellen (39:15):
There's a post that we have on our Instagram talking
about this incredible purplesuccotash bean that was grown by
the indigenous people here inConnecticut. We're so excited to
make some dishes with that thiswinter, and particularly for the
upcoming Thanksgiving holiday. Iread that like salted pork,
(39:35):
sauteing with that bean is likea creamy deliciousness
Trevor (39:39):
You had me at salted pork.
Ellen (39:43):
We're doing a lot of research on how to use these
beans and the recipes that wecan implement for our holidays,
so we'll share more of that
Trevor (39:52):
as it as it comes, as they grow as they do.
Ellen (39:55):
But we have a very traditional Thanksgiving dish.
Trevor (39:58):
Ellen often says that I have. The palette of a 1950s
person, yes, because I likeTang, which is true. And you
loved tab. I love Tab Cola, myfavorite
Ellen (40:12):
sad day in the crafts household when they discontinued
tab.
Trevor (40:17):
Don't bring it up. So I'm gonna make me cry. I like a
lot of those kinds of whateverreason. I don't like the era,
but I like some of the foodsvery bizarre to me. It's very
weird, but I do love
Ellen (40:27):
so different than your current so it's super local,
fresh palette, totally. So I hada challenge in taking that very
classic green bean casserole andmaking it better. Gooder,
Trevor (40:41):
gooder, yeah, yeah, that's true, because I do like a
real traditional fried you. Itwas amazing. Yeah, it was great.
And that was with our greenbeans, our tri colored beans,
yeah. So we do, we water bath.
Can those and have them allyear,
Ellen (40:58):
yes, which is very yummy. So I took our green
beans, and then I made my ownmushroom soup. So nothing in the
can, but I got some delicious Igot a mix of mushrooms. So
basically, I got a mixed bag offresh, locally grown mushrooms,
or shiitake. There was red cap.
There was a bunch of stuff inthere that was just really,
(41:19):
really delicious oyster.
Trevor (41:22):
You mean wine cap? Wine cap? That's because red cap
would probably kill us, yes. Sowe're gonna avoid that. We're
gonna avoid that one. I know youmeant wine cap.
Ellen (41:31):
I did. They are really good, really, really good. Yeah.
So made of mushroom soup. Put itin with our delicious green
beans. I did have to buy thefried onions. That's the hard
one. If there's anyone has ahack on how to make fresh fried
onions, fried onions, I knowthat can be done, but there's
something about the taste ofthat that's very hard.
Trevor (41:54):
There's a lot of layers of things that are probably not
good for you, that they do tothose onions to make them so
crunchy and delicious. But itwas a big hit. It was a huge
hit. No, it was awesome. It wasgreat.
Ellen (42:03):
And I think what is so fun, as we always say, is seeing
the things that we've grown inour yard and having them come to
the table and sharing a mealwith the people that we love.
Trevor (42:15):
It is the best. It really is the it is the whole
point of being Yeah. Andcertainly, the whole point of
being here yeah is seeing whatwe can bring out of our yard,
seeing the different people thatwe know, and sharing that with
them. And that's the whole pointof this whole exercise, sharing
our joy.
Ellen (42:36):
I love that, and we would love to hear what you have
been doing with all of thewonderful things that you've
grown in your yard, or thingsthat you're planning for your
upcoming holiday table?
Trevor (42:47):
Yeah, what are you bringing to the table?
Ellen (42:49):
We'd love to hear thanks for being with us and having a
seat at our table.
Trevor (42:54):
Yard to table is a production of Macrocosm
Entertainment. Don't forget torate us and subscribe anywhere
you listen to podcasts and fortips and more information,
follow us on Instagram@stonebrookhouse.
Hello Ellen.
Ellen (00:15):
Well, hello Trevor.
Trevor (00:17):
Here we are back at the table. Yes, at the table, yard
to table. It's another episode.
Ellen (00:22):
It's been fun.
Trevor (00:23):
It's been good. We've been doing a lot of good stuff.
We've been talking a lot ofpeople. We're just gonna keep on
talking. If we do like to talk,we do like to talk. That is very
true. So it's good that we it'sgood that we have a podcast,
because talking is one of thethings that you have to do on a
podcast. That's true, becausethis .............as a podcast
is just not good, that sort ofawkward silence. That was an
(00:46):
awkward silence.
Ellen (00:47):
Yeah, it just felt awkward, uncomfortable. I was
looking at you like, what ishappening?
Trevor (00:50):
What is he doing? Yeah, that's, that's uncomfortable.
Normally, I would edit thoseout. I would, I would, I would
trim those little bits.
Ellen (00:58):
So what are we going to talk about today?
Trevor (01:00):
Well, today is harvest day. Harvest. Yeah, we're
getting to that point in timewhere it is time to close up the
garden. Time to close everythingout, time to take a look back at
what we've done this year, whichhas been really extensive.
Ellen (01:18):
It has really been a wonderful year in the garden.
It's been phenomenal, anextended growing season here in
New England. Yes, it's no. Manyfolks have had a longer window
on their garden this year.
Trevor (01:32):
I was talking to somebody today who was still
having some tomatoes and someelements from their garden.
Ellen (01:40):
Nice and a tad unsettling.
Trevor (01:42):
It is science fiction out there these days, it is.
Ellen (01:46):
But we're going to focus on the joy, because we do really
love our garden and how much wehave grown with it over the
years. And I would say, is itsafe to say this may be ourbest.
Trevor (02:01):
This is the best year yet. Yeah, for sure,
Ellen (02:03):
I wasn't trying to do an awkward pause, but I was almost
like, didn't want to jinxmyself.
Trevor (02:07):
No, no, this was definitely the best year. We had
more more things grow. We did dosome upgrades this year. We did
talk about that. We added someheight to all of our beds.
That's latest a little bit. Itdid push us a little bit of
time, but I think we made up forit.
Ellen (02:24):
We did. We started out by the continued work that we
did around making sure our bedsand our soil was good,
Trevor (02:32):
yeah, and I think that's one of the things that we had
some trouble with over the overthe years, was soil health.
Yeah, it was a real problem forus. Ultimately, I know we've
talked about that before, buthaving 25 yards of new organic
compost layered in really wasgame changer.
Ellen (02:51):
It was huge. And adding the depth to the bed, we have
historic raised beds in ourgarden, you cut a lot of the
wood, but we I helped a lot ofit
Trevor (02:58):
You did help an enormous amount. There is video of you
cutting
Ellen (03:02):
it was, it was a lot. We were definitely having some
moments as a married couple inputting in,
Trevor (03:08):
I think my favorite part was, you got that those are
long, that's a big, that's alot, whoa, wow. That's a lot of
that's those are, those areheavy. Did you know they were
gonna be so heavy these pieces,I got two by 12 by twelves,
which is a rather large andheavy piece of piece of wood.
Well,
Ellen (03:26):
I think when the wood got dropped off, I think that
was also a moment
Trevor (03:29):
It was a full pallet.
Yeah, that's the thing. StoneBrook is not a small place, no.
And nothing that we do here issmall. Everything is at more of
an industrial scale.
Ellen (03:39):
Yes, for two people,
Trevor (03:41):
for two people and family.
Ellen (03:43):
And wedid an extended family. We did a little help.
Thank you so much to everybody
Trevor (03:47):
who helps. Overall, I think the beds really helped.
Ellen (03:50):
It was a big difference.
And obviously we continue to usecompost tea intermittently this
time, because the soil reallywas in so much better shape.
Correct was last year, right?
Trevor (04:00):
We're still getting wiggle room at scale, yes. And,
you know, we're getting 10gallons at a time and dropping
that in doing a little bit ofmix of both. We did both
follicular on the leaves itself,but then we also did it right
into the soil. We did more intothe soil than we did follicular.
We did a lot of follicular.
Yeah, say that three times fastfollicular. Last year we did a
lot more of that.
Ellen (04:22):
Yeah, and we were having in the early growing because,
again, we were a little late,because getting the beds done,
getting the soil in, we hadgarlic that had to be harvested.
So those beds, that's always somuch fun. As you all know, I
love the garlic harvest. It's sosatisfying. We talked about that
in an episode, I know, but justgot to say it again, but we had
those beds had to be. They werethe last of our beds that we had
(04:44):
to finish and plant. But I mean,overall, it was a great year.
And what did we What did whatcame out of our garden Trevor?
Trevor (04:52):
What didn't come out of our garden? That was my
question. No, I think tomatoharvest this year was
phenomenal. And. So manydifferent varieties that we
hadn't tried before. Yeah, and Ithink between the green zebras
and the golden cherries and allof the rest San Marzano Yeah,
the sun golds, the San marzanoswere phenomenal,
Ellen (05:13):
amazing. And when we talk about garden and we talk
about harvest, we want to talkabout preserving, because you
want to get that incrediblesummer flavor and joy that comes
out, and you want to try to saveit for those cold, dark winters.
Trevor (05:34):
Do whatever you can save it. And particularly, winter is
coming,
Ellen (05:38):
allegedly, but yes, it is coming. But, yeah, I mean, so
we were really able to thisyear, because it was such an
incredible yield, we were reallyable to do a lot of that
preserving. So when you'retalking about preserving
tomatoes, what we did this yearwas we, we did some batch
freezing. We did some creationof sauces and soups
Trevor (06:00):
we did, like, sort of three major areas, I would say,
of of preservation, yeah, I willalso say, Yeah, preserving is
very hard when you have to eatit immediately because it's so
delicious. Oh, I know it makes aproblem. Preserving is, you mean
the word itself is to save forlater. It's really hard to do.
Ellen (06:21):
I know, I think we do that for like five nights with
the San Marzano sauce, becauseit was so incredible. Yes,
delicious. But anywho forfreezing, you know, it's so
easy. And I never really hadthought that freezing a tomato
was a thing. It's a thing. Yeah,for your sun golds, your cherry
tomatoes, your smallervarieties, you do a flash freeze
(06:44):
first, so lay them out on asheet pan in your freezer for
like an hour, get them nice andcold, and then you can preserve
them in a bag. I like to useReusables, because we always are
trying to figure out ways toreduce plastic or containers.
And then you can put that in,and then it's good for to use
(07:04):
over the winter. And for yourlarger tomatoes, if you're going
to save a larger slicing tomato,you can also do that. You just
need to make sure you take outthe core, take out the stem,
take out the top core. You don'thave to go all the way through
the tomato. I like to do a flashfreeze, also on a sheet pan. And
then you can also put those in areusable bag and put it in your
freezer, Mark and label it anduse it over the winter. And
(07:25):
again, you can pull those out,chop them up for salsas. You can
use them in roasts. You canthey're very easy to take the
skins off, also after Oncethey're frozen, and that's
really nice. So you can use themin as a crushed tomato, in any
way that you would a jarred orcanned tomato. We also tried a
really fun recipe with the greenzebras. We were able to create
(07:48):
this delicious tomato lime jam.
Yeah, it was phenomenal. Andwe'll put a note to that. We'll
put a link to it in the shownotes, so you guys can get the
recipe for that one.
Trevor (08:00):
It was really surprising. This flavor was
herby, but it was also brightand it's sweet. So this green
zebra tomato jam is pretty easy.
Well, first of all, number one,you have to grow green zebra
tomatoes.
Ellen (08:15):
It is a key ingredient.
Trevor (08:16):
That is a key ingredient. So if you're not
growing green zebras, then itprobably will still work, but we
didn't dry it with doing it witha different one. But what I
think is interesting about thegreen Zebra is just from a
flavor profile, is they aren'tsour, because they are naturally
fully green. That is whatthey're that's their color,
which also makes it a little bittricky. When you're trying to
(08:37):
check for ripeness andfreshness, they go a little tiny
bit stripey yellow. There's alittle bit more yellow when it's
red gold, but for the most part,it's, it's still pretty, pretty
widely green and so pretty.
They're beautiful, and theflavor is so bright and sweet.
And it's just they'rephenomenal. I really, highly
recommend for everybody,
Ellen (08:59):
use them just like you use any tomato salad. We sliced
them up for burgers, forbarbecues over the summer. It
was, it's a very it's veryversatile.
Trevor (09:08):
And for these, for the zebra jam, that's why I'm
calling it now zebra jam. I'mforgetting the green and I'm
just calling it zebra might beoff putting for those who don't
know or for people that don'tlike zebra, but this tomato jam
is essentially two pounds of thetomatoes, and you got a quorum,
and you do want to keep thejuice when you do that. And then
(09:32):
some zest from limes, just alittle bit of that. And then
Ellen (09:35):
the lime with this particular it really was such a
nice compliment.
Trevor (09:41):
It makes it saying it really, it really adds it all to
it. So it's just zest of thelimes, water, cane sugar, little
bit of lemon juice and thebasil. So obviously, we're also
growing basil. That's also areally important component to
add that additional depth offlavor and complexity too.
Ellen (09:59):
It's your companion.
Plant with your tomatoes, youshould be planting basil,
Trevor (10:02):
exactly, and that really. So it's an easy thing.
It was all right there. Once thetomatoes come to a boil, that's
when you add that sugar and thecitrus juice. You're basically
doing it like you're makingnormal jam for those that make
jam, and then you get it intothat right temperature and that
right consistency, so that it'sit's perfect for jam little bit
(10:23):
of foam. You can get some ofthat off, but depending on how
jammy you like your texture, youcan continue to cook it, then
turn the heat off, let it sit,and then can it. Now you can at
that point, you can reallypreserve it in a couple of ways.
You can do more of arefrigerator canning, where you
just put it in there. Or freezercanning, where you put it in and
then you put it into your jarsand then just poop right into
(10:46):
the freezer. Or you can do afull water bath can, which is
what we did. So we like usingjust longer jars, eight ounce
jars. Doesn't really matter.
It's all about how many jars youwant to make if you want to do
Ellen (10:59):
I was thinking, next time I think I want to do a
smaller jar, but go ahead,
Trevor (11:02):
I was just gonna say, yeah, if you want to do more
gifts, we love gifting our peachjam
Ellen (11:08):
Even it you want to pop one open, because you it's not
like a cheese plate. You're
Trevor (11:13):
not really gonna put because it's so good, it is
good, but you're not gonna putall this on a full sand, you
know, full toasted bread. Maybeyou would, maybe you would,
Ellen (11:23):
maybe you would. It's a nice little accent.
Trevor (11:25):
You want me to do an accent?
Ellen (11:26):
I did not say that.
Trevor (11:27):
I thought you said something about a nice little
accent. Not say that Good on yaCobber, no accents. Sorry. You
didn't want that. I thought youdid. I really thought you did.
Back to the jam. So if it is fora cheese board, you can put them
in little three ounce or twoounce jars, which we've also
done, and then, like you said,you pop them open and you just
(11:48):
delicious, a really goodaddition,
Ellen (11:49):
delicious with brie, you know, that kind of cheese that
will hold up to an unctuous, youknow, just a nice little flavor
with That snappy jam.
Trevor (12:01):
It's all good. Yeah, pretty much. I don't think
there's anything that's notgonna work with this. I agree.
You could probably put it on icecream,
Ellen (12:10):
and it would be fine.
You know, your dad would, by theway, 100% yes, yeah.
Trevor (12:14):
He's got a very unique ice cream palette, that's for
sure.
Ellen (12:16):
But part of this journey with this recipe and sort of
creating these things is becausewe had such an incredible yield.
We had such an amazing harvest.
So we were really looking at allthese different ways that we
could preserve. And I loveseeing in the pantry these
little jars of this Korean jamthat I'm like, when are we gonna
pull that out? I know they'rereally fun. Thanksgiving, for
sure. Oh, for sure. Yeah, we'regonna put that on a little
(12:36):
cheese tray for those luckyfolks that are coming over.
Trevor (12:40):
It's not the only way that we I mean, obviously we
froze, we canned, in terms ofpreserving in a jammy sort of a
way. But I think some of the forme, at least, I think some of
the big stuff happened in theoven with the roasting,
Ellen (12:55):
oh my goodness, yes, those San marzanos with,
Trevor (12:59):
it's kind of a whole.
And I know, look, everybodymakes tomato sauce. Most people
make tomato sauce in various and70 ways. You yourself, hell have
made lots of amazing sauces forus over the years. Yeah,
Ellen (13:12):
thank you. It's true.
It's one of my favorites.
Trevor (13:16):
I will say that roasting those tomatoes, San marzanos,
with our garlic, olive oil, saltand pepper on a pan,
Ellen (13:27):
sometimes a little halved pepper,
Trevor (13:30):
little pepper, red pepper, chocolate peppers. We
grew those two red peppers,chocolate peppers, Ace peppers,
all of that candy bell peppers,yep, came in really well,
putting it in a blender after2030, minutes in, what
temperature are we doing?
Usually, 403 5400. 400 that's awhole nother thing. So good.
(13:51):
It's makes the house smellphenomenal, by the way. So even
if you're not out there needingto eat anything, and you just
have people coming over, I wouldrecommend just putting garlic,
tomatoes and peppers in theoven. Forget about chocolate
chip cookies.
Ellen (14:12):
Just do that. It's just that happiness too, that we see
everything on that sheet pan isthings that we grew in the
garage came out of the yard.
This is a, I don't know we loveit. It's such a nice feeling.
And then again, it's sodelicious that immediately we're
getting spoons out. As those ofyou who grow know, everything
usually comes all at one time.
So you have bowls of differentthings that are ready to be
(14:36):
processed in some way, shape orform. Either you can only
process so much, right? We hadgood friends of ours that were
here this summer for a visit.
They live up in West Hartford,and they also moved to
Connecticut from Los Angeles,also previous east coasters, and
one of them was fromConnecticut, and I think we're
in the middle of this processingtime. And we had, I had multiple
(14:57):
jars that. That were in thefridge, in either they were
going to be frozen, they weregoing to be canned. I mean, all
this stuff. And I think I pulledeverything out on the counter
with a bunch of tasting spoons,and our good friend Regina, I
was letting her taste everythingin the jars to get her it was a
fun moment
Trevor (15:17):
Everything was better than the next. It was a really,
yeah, just, it's a it's
Ellen (15:21):
and they started growing in their yard. They bought a
1920s house
Trevor (15:25):
right after, they really started the process. Right after
they came. Saw what we weredoing, yeah?
Ellen (15:30):
So we were just sharing our our process to go. So it was
a lot of fun at a time, one yardat a time. So with all of that,
you know, Sun gold tomatoes,
Trevor (15:39):
that's the other thing.
You're roasting those too,
Ellen (15:42):
Yes. and they make a delicious soup. They make a
amazing gazpacho cold. And Ilike to do again, that's 400
olive oil, little salt andpepper, nothing else. You can
add garlic if you want. But forsometimes, just the taste of it
alone is just so, I don't know,just lovely. You don't want
anything else. You just wantthat bring out the sun, gold. Of
(16:04):
it all
Trevor (16:04):
Crunchy bread, sun gold and a blender, not don't put the
bread in the blender.
Ellen (16:09):
No, I guess it feels weird. But for the gazpacho, you
roast the sun. Gold tomatoes,you puree them in the blender.
They only take about 20 minutes.
Wait till they start to pop alittle bit cooking for cooking,
and then chill. And then what Ilike to do was I took cucumbers
from the garden. Another bigharvest we had this year was
cucumbers, and made cucumbernoodles and put that in the
(16:32):
gazpacho there a little crunch,
Trevor (16:36):
little crunch, a little extra delicious. We also did a
little bit of chive oil on topthat we made from our chives,
and it's an herb, herb section,right? That's super easy. Just
blend it up and put it intoolive oil and strain it out and,
boom, you got your chive oil.
Ellen (16:50):
So yummy. So this was the problem. We're making these
things that are delicious, butwe're eating them. We're eating
them, which is also okay.
Trevor (16:57):
I think one of the things that's so cool about
those Sun gold, those littlebabies, if we're not using them
for the soup, is also the factthat the blender emulsifies with
the olive oil, the juice of thetomatoes. That's all you need.
It's all it's so game changingfor sauce, is what I was saying.
(17:19):
You've made all these amazingsauces. But this process of just
taking these fresh, ultra freshingredients, right from our
yard, blending them up, thereisn't a better sauce period,
like it doesn't exist.
Ellen (17:33):
It goes back to everything. It's so simple, it's
so it's the fresh, yeah, goodingredients. Simple process,
amazing flavor, amazing taste.
Trevor (17:45):
It's so good, so good, so good. And I think it's
something that was really forme. I say this a lot, I think,
on the podcast, and I don'tthink it's saying it too much.
There are those moments like thenasturtium or ground cherry or
asparagus that you just havethese aha moments, and I'm still
(18:08):
having them, and I think that'sso much fun, and I'm still
having them, yeah? And I'm surethere's a lot of people out
there that are saying, well,yeah, of course, you roast them
and you blend them, and whathouse do you do it? But for us,
Ellen (18:20):
I'll give you another one.
Trevor (18:21):
Give me another one,
Ellen (18:22):
radishes.
Trevor (18:25):
I mean, girl, these radishes. Let's talk about
radishes for just a moment.
Ellen (18:32):
Let's talk.
Trevor (18:34):
Let's talk about radish.
I'm not traditionally a bigradish guy. I do like them.
Ellen (18:44):
Yes, I like them. Not a lot of people on the compound
are big radish people. That'strue. My mom and I like the
radishes. You do like littledecorative rosettes. We always
we gotta. We go very old school.
We make some very traditionalrose radishes for holidays in
relish trays. Yeah, that is likean old school. I remember
(19:05):
learning with my mom how to cutthe radish and soak them in
water in the fridge and theyopen up
Trevor (19:12):
these roasted radishes.
Like them in a salad? Good. I dolike them in a salad. Yeah? I
think I like them nice and thin,just like a little using the
mandolin and just getting themreal thin, but the roasted
radishes so good. This is arevelation.
Ellen (19:28):
Yes, and I had again harvest, leading to, what the
heck do you do with thisincredible yield? And this was
an amazing year for us with theradishes. And so I'm like, I
need to figure out differentways to eat this stuff. I was
starting to do some research,and people cooked a radish that
(19:51):
was new to me. I had never hadthat before. And again, roasting
brings out the it's almost it'spotato like. Turnip like
Trevor (20:00):
it's a little more on the turnip side, I think once
you roast it, yeah? But I thinkwhere the real amazing part of
this comes in, you've got theselittle baby radishes, I think it
works best if they're younger, Iwould agree, yeah. You know,
they're smaller, little smaller,smaller, I'll say not younger,
smaller, yeah. And then you'repopping them in the oven. Yeah,
(20:21):
they're roasting for longer, Ithink, than you think. You know,
sometimes it's 2030, minutes.
I'd give them a good 45 just toget nice and soft. And then the
magic comes in at the end, withthe butter and the lemon butter
and the honey. Lemon honey andthyme. Yes, possibly that's the
building blocks of humanity. Itmay be like the sort of core
(20:44):
DNA. I think if you put butter,lemon, honey and thyme on pretty
much anything, I think asphaltwould taste good if you put that
on there, but
Ellen (20:56):
that sauce lights up your tongue.
Trevor (20:58):
The magic of those flavors combined. Yes, that's
really, you're right. That'sanother one. It's a real Aha,
yeah, surprise, yeah,
Ellen (21:08):
that sauce is so good because lemon zest.
Trevor (21:11):
There's a tanginess to the radish.
Ellen (21:14):
I'm drawn to lemon though.
Trevor (21:15):
Well, you are you essentially, you are one lemon.
Essentially, there was a flavorprofile, putting Cake, ice
cream, gelato, sorbets, foods,any of us soup,
Ellen (21:29):
I love lemon in the soup. So good.
Trevor (21:32):
We got to get a lemon tree in the greenhouse. We do.
That's a lacking. We're lacking.
Ellen (21:36):
I Miss having a lemon tree. Yeah, California lemons.
They're good, but no, that wasamazing. It was so delicious,
and I shared that recipe on ourInstagram, and I was so excited
that many people tried it, andwe'll put a link to the recipe
in the show notes, and I got alot of great reactions. And that
also is so part of why we lovethis journey is just sharing and
(22:02):
people telling me their riffs onhow they make it, and people
exploring it for themselves andbeing surprised at this flavor
and taste profile. It's it'sreally cool.
Trevor (22:13):
And we have a bunch of radish converts now there's,
like, the new church of Radish
Ellen (22:18):
one friend I'm still working on, but I think I can
bring it. So I think so. But inthe meantime, we also do have a
freezer full of delicious saucesof both. You know, we have base
for tomato soup. We have pastasauce with the San marzanos. I
have whole tomatoes. I havecherry tomatoes frozen.
Trevor (22:40):
There's not a lot of space left, by the way, good
options we have. We do havelimited, limited space. It's a
good thing that the season isover, yeah? Because I don't
think we would, we would have tobasically have a room of
refrigerators, essentially,which I'm sure some people do
out there, have a room ofrefrigerators. But for us, yeah,
Ellen (22:58):
and the cucumbers. I mentioned cucumbers. What a year
we had. It was an insane year.
Yeah. So we had these beautiful,bespoke trellises made with
found wood on the property thatwere just so fun to watch grow
and the flowers and the vines.
And I kept peeking in the tunnelunderneath the trellises to see
(23:22):
it was just like a world inthere with the flowers and the,
you know, the cucumbers growing.
And we did slicing cucumbers,all the bees. And the bees, they
were loving it. So great. Thebutterflies, yeah, Skipper Jack,
butterflies were everywhere. Itwas just so cool. And the
slicing cucumbers did amazing,but the pickling cucumbers now,
Trevor, do you like pickles? Ido not. This is true. I do not.
(23:47):
Yeah, my poor, poor husband,yeah. As I got into some deep
Trevor (23:56):
she got into some real pickling situations here. Some
real situations. There was anincident with a broken jar of
pickles in my childhood, whichhas scarred you for life. Smell
of it has kind of scarred me forlife. So I think it's, yeah,
it's, it's, unfortunately, notmy favorite flavor. However, if
I was a fan of dill pickles,yes, I would be an enormous fan
(24:20):
of yours, because they weredelicious. I did try them, and I
did, like, very proud of you fortrying did I did try them,
because I always try, and
Ellen (24:27):
you have to be a good role model for your child
Trevor (24:29):
I do for my small child who likes less things than I do
by a lot. So I think it was awonderful, wonderful thing
everybody that we gave thosepickles too, because we gave
jars and jars of them away,which is so fun. They love them.
Hardcore.
Ellen (24:47):
Yeah. And you know, if you haven't done a refrigerator
pickle, it's such an easybrining process with water and
sugar and white vinegar, andonce you make the brine, you're
really stuffing as much of thosesliced. Cucumbers you can into
your mason jar, and along withcoriander seed and mustard seed
(25:07):
and dill and again, those good,big cloves of that hard neck
German garlic sliced up, fillthe brine up to the top and seal
it. And you can really keepthose in your fridge for a month
or more. And then the fun partabout that, too, is that the
brine continues once the picklesare gone. So you can just take
(25:28):
that brine, I like to redo thedill and redo the garlic, and
put that into a whole new set ofsliced cucumbers, and you've got
the whole pickling processstarting again. I was starting
to get a lot of other recipesuggestions around that pickling
brine. I think good friend ofours, Allie, sent me a pickle
(25:49):
Martini recipe. I know youreally want one of those.
Trevor (25:51):
Oh boy, wow, that's a hard pass. I'm not a martini guy
either, and to do a pickleMartini that I'm moving on from
in a big way.
Ellen (26:01):
I'm totally doing that, by the way, yes. So if anybody
has any really good pickle brinerecipes, you just send them to
me. Link in the in the shownotes that you can send it to
us. There's also, what was apickle biscuits where you're
using the brine.
Trevor (26:17):
I'm gonna move on. I'm gonna start talking about
chickens. That's all I have tosay, because I, this is a we
grew other things, but, butcucumbers,
Ellen (26:26):
we did it just that was a very prolific harvest. It was
bananas, yeah,
Trevor (26:30):
it really was bananas. I know we talked about that
before, but it's, it was a verybig year for everybody here in
this in this area, yeah?
Pickles, pickles. Cucumbers werea very big, sorry pickle on the
brain business.
Ellen (26:42):
Yeah. And again, necessity drives invention,
right? I mean, you have to comeup with and when we're talking
about preserving, oh my gosh,the zucchini, there's so we had
an incredible year for zucchini.
Trevor (26:53):
I think the funny thing is, so many people you talk
about, I have extra zucchini. Doyou want zucchini? Like, no, no,
we're good.
Ellen (26:59):
People got here,
Trevor (27:00):
We got plenty. No, we're fine. Thank you so much. It's
sort of like we were joking witha friend on the train to New
York. People are trying to handout zucchini to common strangers
because there's so muchzucchini, yes, at this time.
Ellen (27:15):
So on the preserving side, you know, obviously
zucchini is very watery, so youhave to, you know, there is, I'd
love to hear people's ideas forwater bath canning, of, you
know, anything like that, forzucchinis, I tend not to do any
pickling, because Trevor doesnot love pickling, as we have,
such as we have previouslystated. But we did a lot of
(27:36):
zucchini lasagnas with thatdelicious,
Trevor (27:39):
long batch, and we took those San Marzano tomatoes and
had an assembly line of zucchinilasagna,
Ellen (27:48):
which is so great because they're all portioned.
They're in our freezer. So, youknow,
Trevor (27:54):
They heat really easily, and it's so fast and it's so
easy to do.
Ellen (27:58):
You can do it in the oven if you want. You pop it in
the microwave. There's no shamein that game. We're busy. Life
is hard. Sometimes you just needI want something that's really
delicious and healthy and I cando it quickly.
Trevor (28:11):
Maybe we have it tonight?
Ellen (28:13):
that sounds really good.
Trevor (28:14):
Actually does sound good. I'm hungry. We're talking
about recipes endlessly. Thisis, this is a rough episode,
Ellen (28:20):
yeah, but bring snacks.
We didn't.
Trevor (28:23):
We did that sounds weird on the podcast, though. I
Ellen (28:25):
I don't think anyone wants to on the podcast. That
sounds weird, yeah? No, thatmight be odd, but so we have a
lot of that, so that was areally good way. And also we did
a lot of shredding of zucchini.
Trevor (28:35):
We did some shredding and freezing, which is also
totally fine, yeah, so you canwait for muffins. You can shred.
We used our food processor toshred we've saved multiple
pounds of 10s of pounds ofzucchini frozen muffins.
Ellen (28:51):
I've made a batch delicious muffins, whole wheat
flour, shredded zucchini,walnuts, delicious sugar, but
still yummy
Trevor (29:00):
when we're freezing the zucchini. The nice thing about
it is that it does go sort offlat, yes, because it's you
still retain all the moisture,which is fine, but it does go
nice and flat and easy to easyto store that way you just sort
of have a stack of these littleflat containers of zucchini.
Ellen (29:19):
Yeah. And again, we try to use reusable wherever we can.
And for those of you that bakewith zucchini and you're making
muffins, you still have to getthat liquid out that, you know,
you'll have that in a frozenzucchini, but it really
translates very well for baking
Trevor (29:34):
totally. And I think that's one of the best ways to
use that. Although you can putthem in eggs. You can put them
in, you know, for breakfast. Doa little omelet with little
zucchini in it. Just fry downthat zucchini, just a little bit
just good butter. Get some ofthe all about the good butter,
please. That's all it is. Thereis one thing that you made,
(29:56):
yeah, that was extra good.
Ellen (30:00):
Are you talking about the soup?
Trevor (30:01):
I'm talking about that soup. Oh, so yeah, that soup,
that zucchini soup. Now, if youwant to use up a lot of zucchini
and you want to keep it for along time with a soup that is
very tasty and also keeps andreheats really, really well,
this is the soup for youfriends.
Ellen (30:20):
Well, thank you, Trevor,
Trevor (30:24):
that was a very good handoff, by the way.
Ellen (30:26):
That was. And again, ingredients all fresh, very,
very simple. So for the soup,you're going to use those fresh
ingredients from the garden orfrom your farmers market. It's
olive oil, it's obviouslyzucchini, garlic, vegetable
broth, kosher salt, blackpepper, thyme. We used fresh
thyme from the garden. Ofcourse, double, triple the
(30:48):
recipe as you need.
Trevor (30:50):
I would quadruple the recipe. It'll take some time,
but it's worth it. It's totallyworth it when, when zucchinis
come back around. This isdefinitely a game changer.
Ellen (30:59):
Yep, the key for the consistency was Cannellini
beans. That's
Trevor (31:05):
the that's the sort of surprise there. Now, if you're
growing your own beans,certainly you can use them. For
this one, we used beans that wehad that were canali beans,
Ellen (31:15):
organic canned beans, they were organic.
Trevor (31:17):
That's right. That's right. People, we don't grow
everything. Okay, we grow a lot.
We don't grow everything.
Ellen (31:23):
It also has lemon juice.
As you know, I love lemon juiceand cream, or you could use
Greek yogurt or sour cream,whatever works for you, or a
milk substitute, like coconutmilk. That would be delicious.
That'd be really good, actually,would be very, very yummy. And
then on the top, we did somehomemade croutons. But you're
gonna cook everything. You'regonna saute.
Trevor (31:42):
That's the nice part.
It's like it's just cooking in abig, beautiful pot. Smells
amazing.
Ellen (31:47):
And dump everything, and then you use an immersion
blender, yeah, blend it all up,or you throw it in your in your
standing blender.
Trevor (31:54):
Immersion blender worked really well for us.
Ellen (31:56):
you did an extra I think it might have done an extra
squirt of lemon on the top and
Trevor (32:00):
serving, really, did you that's surprising to me. This is
shocking.
Ellen (32:04):
And a little bit of homemade crouton on top. It was
delicious. Yeah, yeah.
Trevor (32:07):
It was really, really good.
Ellen (32:08):
And we have some of that in the freezer.
Trevor (32:10):
We have a lot of that in the freezer. Thank Thank
goodness. We have loads of it inthe freezer still. But I think
that's for me, that was the partthat I thought was so
interesting, was that you havethis long cook on the stove top,
just getting everything nice andsoft and getting all those
flavors together, you'redeveloping all these layers of
flavor and flavor profile.
Ellen (32:30):
And it doesn't need to be very long. It's just true,
it's only about two hours you'reputting on here. It's 20 it's 20
minutes, which is really doable,even on a busy weeknight, if you
can prep some of the chopping,because we always know that's
hard. You know, you can prepsome of these things, very easy
to pull together, and thenyou've got a great meal really
quickly.
Trevor (32:50):
The other thing that I think was the soup is very
forgiving. Tell us more. I'mgoing to tell you all about it.
There were some times in thegarden where we missed a
zucchini and the zucchini thatwe got that we missed, because
it continues to grow, yes,unless you take it off, by the
way, yeah, was like a baseballbat. Yeah. We had a couple of
(33:12):
those. We had a few of those.
Yeah. So this soup is actuallyreally good. We just did a
little more cutting of the seedside and kept the sort of flesh
of the zucchini and it actuallycouldn't taste it one way or the
other. Was delicious, totallyfine and delicious, 100% so this
is a good answer. If you havethose extra big boys that end up
still in your garden that youneed to do something with,
(33:34):
they're probably not going tohave the same nice flavor if
you're doing another dish withit. But for this soup, perfect.
So good for the smallerzucchinis, we did a lot this
year of zucchini carpaccio. Oh,that's so bring you back. I'm
gonna bring you back to zucchinicarpaccio.
Ellen (33:56):
And on those you want to go lengthwise with the mandolin.
Get it nice and super thin,
Trevor (34:01):
not so thin that you can see through it. It does need a
little bit of a little bit of ofweight to it.
Ellen (34:07):
And, you know, we like to talk about these dishes that
have a wow factor, and they'revery easy to pull together. This
zucchini carpaccio, incrediblecrowd pleaser, so ridiculously
easy.
Trevor (34:20):
We have friends who have said to us, I don't actually
like zucchini. Not a lot ofpeople that. There is one friend
that we've said he tried it. Hesaid, I will eat zucchini every
day if I do it like this. That'sright, yeah, because it's so
simple. Beach picnic, didn't wedid and yeah, and he tried it
there, yeah, Campo beach, and itwas amazing. It's just zucchini.
(34:40):
Get ready for this. It's a longlist. Get your hands out and
write it. Write it down. Recipe,olive oil, yes, lemon, salt,
pepper and a little bit ofreally good Parmesan cheese
shaved, shaved on top. That'sit. That's it. There isn't
anything else now,
Ellen (34:58):
No, you can literally put it together. Other lay it
out, and it will marinate
Trevor (35:02):
Put it in the fridge and let it sit there. And it is, it
is a no fail dish,
Ellen (35:09):
and it looks really, looks beautiful.
Trevor (35:12):
All the color is retained. It has that little
wisp of yellow from the oliveoil. It's beautiful. So good.
Ellen (35:19):
Eat a lot of that, tons of that.
Trevor (35:21):
It was just so good.
It's so fresh, it's crunchy,it's bright, it's of the season.
Ellen (35:25):
And if I had some leftover from the day before, I
chopped it up and I threw it ontop of a salad sometimes, yeah,
so good. It's very versatile.
Trevor (35:31):
Yeah, that was a big that was a big winner for for
that dish, we did a lot withthat. The other thing we had a
lot of this year is squashes.
Yes, we didn't do pumpkins thisyear.
Ellen (35:42):
No, so sad. I know.
Trevor (35:45):
You love around pumpkin.
You love around pumpkin. I lovethe little white pumpkin. Those
were great. We did those lastyear the house, and we'll do
them next year.
Ellen (35:54):
We got four pumpkins. I think last year they took up a
lot of room. It takes up a lotof space,
Trevor (35:59):
yeah, well, we have a lot more area now that we can
work on that.
Ellen (36:04):
It's a devolving process. I need to find space
for the pumpkin patch. Patchbrings me joy.
Trevor (36:09):
That's the whole purpose of all of this. Is just whatever
makes you happy. Yeah, totally.
I'm gonna make more of those.
But we did acorn squash,
Ellen (36:17):
we did delicious
Trevor (36:18):
we did delicata, we did butternut and I think we had a
lot of good butternuts thisyear. We did, you know, that was
a good that was a good yield.
And it's funny, because thebutternuts, they tend to take
over. Yes, obviously the vine islong and winding, so you
Ellen (36:35):
I have a different idea for where we'll plant them
again. We were the new bedenergy that we had in the
garden.
Trevor (36:40):
It was very full. Yes, one note, don't plant Cosmos or
Zinnias near your squash, yeah,because they will be impossible
to move, because the squash willgo up into your zinnias and make
it very, very hard to get yourZinnias out, and the squash
(37:04):
untangled.
Ellen (37:05):
Yeah, it got a little chaotic.
Trevor (37:06):
It got a little chaos.
It's still beautiful, fun chaos,but still chaos. All the same
Cosmos,
Ellen (37:11):
and the Zinnias get so tall with the raised beds too, I
need like a step stool.
Trevor (37:15):
One recipe that I think we've done, I made it last year.
We made it last year. We'regoing to make it again this
year. That was really deliciouswith Butternut I mean,
shockingly good. Another wowerwas the butternut squash whipped
feta dip. So it was really good.
It was really good because thisis, as it's starting to really
(37:35):
change from a seasonal time.
This is the stuff you reallywant to eat next to the holiday
appetizer and fire in thebackground.
Ellen (37:45):
Really nice holiday appetizer for your Thanksgiving
table.
Trevor (37:49):
And this one, we also added a little warm honey
drizzle a red bee honey on top,which is phenomenal. So good.
And I mean any, any fresh localhoney would work. But red be
honey, I think was a really,really good one. And it's not a
lot. I mean, it's a couple cupsof the butternut squash. It's,
you're doing the roasting, moreroasting. It's garlic, it's
(38:11):
feta. There's also ricotta inthis as well, which is, I think,
what gives it its really creamynature, sage, thyme, all that
can come, all of those seasonalall that good stuff, and really,
all it is is roasting, blending,and that's pretty much and
eating. And, you know, ourblender has gotten a workout.
Ellen (38:31):
Yes, this season.
Blender, yes,
Trevor (38:34):
it's just delicious.
Yeah, little fresh herbs on top,little olive oil on top, and
then the warm honey on top ofthat, that's the jam. No, not
jam its a dip.
Ellen (38:44):
Very good. I'm mentally making some menus in my head as
we're talking about theserecipes
Trevor (38:50):
so that we can eat them again, yes, soon. Yeah. I'm all
for that. Yeah, I'm all forthat.
Ellen (38:57):
We haven't talked about Beans. Oh, my,
Trevor (39:00):
there were so....
Ellen (39:04):
so many beans, tri colored beans, Dragon tongue
beans, super fun, like lookingsuccotash,
Trevor (39:12):
those heritage, heritage originals.
Ellen (39:15):
There's a post that we have on our Instagram talking
about this incredible purplesuccotash bean that was grown by
the indigenous people here inConnecticut. We're so excited to
make some dishes with that thiswinter, and particularly for the
upcoming Thanksgiving holiday. Iread that like salted pork,
(39:35):
sauteing with that bean is likea creamy deliciousness
Trevor (39:39):
You had me at salted pork.
Ellen (39:43):
We're doing a lot of research on how to use these
beans and the recipes that wecan implement for our holidays,
so we'll share more of that
Trevor (39:52):
as it as it comes, as they grow as they do.
Ellen (39:55):
But we have a very traditional Thanksgiving dish.
Trevor (39:58):
Ellen often says that I have. The palette of a 1950s
person, yes, because I likeTang, which is true. And you
loved tab. I love Tab Cola, myfavorite
Ellen (40:12):
sad day in the crafts household when they discontinued
tab.
Trevor (40:17):
Don't bring it up. So I'm gonna make me cry. I like a
lot of those kinds of whateverreason. I don't like the era,
but I like some of the foodsvery bizarre to me. It's very
weird, but I do love
Ellen (40:27):
so different than your current so it's super local,
fresh palette, totally. So I hada challenge in taking that very
classic green bean casserole andmaking it better. Gooder,
Trevor (40:41):
gooder, yeah, yeah, that's true, because I do like a
real traditional fried you. Itwas amazing. Yeah, it was great.
And that was with our greenbeans, our tri colored beans,
yeah. So we do, we water bath.
Can those and have them allyear,
Ellen (40:58):
yes, which is very yummy. So I took our green
beans, and then I made my ownmushroom soup. So nothing in the
can, but I got some delicious Igot a mix of mushrooms. So
basically, I got a mixed bag offresh, locally grown mushrooms,
or shiitake. There was red cap.
There was a bunch of stuff inthere that was just really,
(41:19):
really delicious oyster.
Trevor (41:22):
You mean wine cap? Wine cap? That's because red cap
would probably kill us, yes. Sowe're gonna avoid that. We're
gonna avoid that one. I know youmeant wine cap.
Ellen (41:31):
I did. They are really good, really, really good. Yeah.
So made of mushroom soup. Put itin with our delicious green
beans. I did have to buy thefried onions. That's the hard
one. If there's anyone has ahack on how to make fresh fried
onions, fried onions, I knowthat can be done, but there's
something about the taste ofthat that's very hard.
Trevor (41:54):
There's a lot of layers of things that are probably not
good for you, that they do tothose onions to make them so
crunchy and delicious. But itwas a big hit. It was a huge
hit. No, it was awesome. It wasgreat.
Ellen (42:03):
And I think what is so fun, as we always say, is seeing
the things that we've grown inour yard and having them come to
the table and sharing a mealwith the people that we love.
Trevor (42:15):
It is the best. It really is the it is the whole
point of being Yeah. Andcertainly, the whole point of
being here yeah is seeing whatwe can bring out of our yard,
seeing the different people thatwe know, and sharing that with
them. And that's the whole pointof this whole exercise, sharing
our joy.
Ellen (42:36):
I love that, and we would love to hear what you have
been doing with all of thewonderful things that you've
grown in your yard, or thingsthat you're planning for your
upcoming holiday table?
Trevor (42:47):
Yeah, what are you bringing to the table?
Ellen (42:49):
We'd love to hear thanks for being with us and having a
seat at our table.
Trevor (42:54):
Yard to table is a production of Macrocosm
Entertainment. Don't forget torate us and subscribe anywhere
you listen to podcasts and fortips and more information,
follow us on Instagram@stonebrookhouse.
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