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Caroline from Holland sent me an email with questions about the Sullivan Bread recipe, and my sister Tracy had some suggestions. Caroline then sent me these great picts of bread success. Its very cool that people in Holland watch Gardenfork.

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This is a great dish for all those cherry tomatoes you have at the end of the season. This dish is sort of a cherry tomato salad over pasta. I don’t think this dish needs cheese, but if you do, go ahead.

3 pints of cherry tomatoes ( about 4 good handfuls )

Red Wine Vinegar

Extra Virgin Olive Oil

1 handful of Fresh Garden Herbs: oregano, chives, thyme, rosemary

1 lb spaghetti or other pasta shape you like. I use the thin spaghetti

Put the water on the stove to boil, go out to the garden and pick tomatoes.

Add pasta to pot and cook to taste.

While pasta is cooking, slice all the tomatoes in half, place in a bowl.

Chop the fresh herbs, add to tomatoes.

Add about 3 tablespoons of olive oil to the bowl

Add about 1 tablespoon of red wine vinegar

with your hand, mix the dressing into the tomatoes, and squish some of the tomatoes at the same time, so their juices come out and mingle with the oil and vinegar. Add salt and pepper to taste.

Put colander into a serving bowl, place in sink. When pasta is cooked, pour pasta into colander. [ the hot water will warm the serving bowl as it drains ]

Remove colander and drain hot water from serving bowl. Put pasta in the serving bowl and pour tomatoes over pasta.

©2007 eric rochow all rights reserved

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I remember making a crystal radio when I was a kid, and my friend Bre Pettis, Maker guru, made a video about how to make one. Check out Bre’s site, and also Make magazine’s site, where Bre contributes articles.

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When I was a kid, ( wow, not used to saying that too often ) we would be in the yard or the woods whenever we were home and there was daylight. Now, it seems that kids lives are over-scheduled.

My friend Tyler Allison, a contributor to Gardenfork, brought to my attention a book, Last Child in the Woods

Today’s kids are increasingly disconnected from the natural world, says child advocacy expert Louv (Childhood’s Future; Fatherlove; etc.), even as research shows that “thoughtful exposure of youngsters to nature can… be a powerful form of therapy for attention-deficit disorder and other maladies.” Instead of passing summer months hiking, swimming and telling stories around the campfire, children these days are more likely to attend computer camps or weight-loss camps: as a result, Louv says, they’ve come to think of nature as more of an abstraction than a reality. Indeed, a 2002 British study reported that eight-year-olds could identify Pokémon characters far more easily than they could name “otter, beetle, and oak tree.” Gathering thoughts from parents, teachers, researchers, environmentalists and other concerned parties, Louv argues for a return to an awareness of and appreciation for the natural world. Not only can nature teach kids science and nurture their creativity, he says, nature needs its children: where else will its future stewards come from? Louv’s book is a call to action, full of warnings—but also full of ideas for change. [Publishers Weekly]

One reviewer on Librarything.com summed it up this way: “Leave no child inside”

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I was really happy about how this turned out, and it was simple to make. Remember, the fruit need not be perfect.

Peach Crumble Recipe

Approx 6 cups of peaches cut into pieces ( you can add other fruits as well )

1 cup sugar

juice and zest of 1 lemon

10 tbl spoons butter, cold, straight from the fridge, cut into pieces.

1/2 cup flour

1/2 cup walnuts - more if you like nuts

1/2 tsp - 1 tsp of cinnamin

Preheat the oven to 375 F .

Mix the fruit with 1/2 cup sugar and lemone juice and zest. Let stand while you make the crumble.

Mix 1/2 cup sugar, with flour and cinnamin in a food processor.

Add cold butter and pulse until the mix looks like small pebbles or marbles.

Pour the fruit into a nice baking dish, about 9×12 worked good for us, but use what you’ve got.

Pour the crumble over the fruit, spread it around fairly evenly

Bake for about 35 minutes, it depends on your oven. The fruit juices should bubble and the crumble will have browned and melted a bit.

This is REALLY good served with vanilla ice cream.

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©2007 eric rochow all rights reserved

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I’ve been making the Sullivan Bread, and this time I used 1 cup of all purpose flour, 1 cup whole wheat flour, 1 cup bread flour. All King Arthur brand flours. Worked well. Not a lot of rise, but it was cold in the house this weekend.

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some of our carrots have fangs. Cash likes them though.

The pumpkins are growing like weeds. Which is good, less grass to mow

Heirloom tomatoes, including a Black Krim

my friend Bill W.is making wine. this is the wort

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Here’s our version of simple home made pancakes:

2 cups all purpose flour

1 tbsp sugar

pinch salt

1/2 tsp baking soda

1 cup yogurt [ you can vary the ratio of yogurt to milk ]

1 cup milk

2 eggs

1 cup +/- blueberries [add more if you like more]

oil or butter for pan

Heat up the griddle

mix the sugar, flour, and baking soda in a bowl.

Put the yogurt and milk into another bowl, beat in 2 eggs.

[ you can vary the amount of milk and yogurt to your liking, you may need to add more milk if the batter is too thick]

Mix the wet ingredients into the dry ingredients, don’t overstir. add milk if the batter is too thick.

Add in blueberries, give a quick stir.

Grease the griddle and pour your pancakes. turn them then the pancakes bottoms are to your liking.

© 2007 eric rochow

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Henry had another appointment at with the great people at the NY Animal Medical Center

Henry with Dr Slate

She met with Dr Han, a gastroentologist and visited again with Dr Slate. They did some more tests, all came back negative. So, we are now going to increase her special food [ Eukanuba Low Residue ] to 1500 calories a day, and we will weigh her several times a week. We will be sending the results back to Dr. Han.

Pretty amazing people at the Animal Medical Center, there were a couple of kids in the waiting room with their pet Box turtle, and the doctors were great with them. If you would consider making a donation to help this great place continue its work, please visit their donor page.
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My good friend Brian lives in Jackson Heights, Queens, New York, and when I went up there last week I wanted to check out some of the street food I had heard great things about. Searching the web I came across an article from New York Magazine that listed Khan’s Halal Food & Grill, which sits at 73rd and Broadway, right near the Jackson Hts / 74 St Broadway subway stop
Amazing food. Just amazing. I’m trying to get the owner, Mr Zaman to agree to appear on Gardenfork.