June 02, 2007

Market regulars, take note: On Saturday in Clarendon, the 10th annual CSC Invitational bicycle race will be held. Professional cyclists will bike a one-kilometer course that loops the Clarendon metro station in several races, including a 100-lap Men’s Pro.

The course runs up Wilson, turns on Washington Boulevard, cuts back to Clarendon on Highland, runs down Clarendon to Fillmore, then heads back up Wilson. Parts of Wilson, Clarendon, Washington, Highland, Garfield, and Filmore will be closed from 5 a.m. to 3 p.m., and parking in the area may be tight as spectators drive in.

OK, it’s hot, and I’ve got Martha and the Vandellas singing “Heat Wave” burning in my heart – when I’m not belting out “The Heat Is On” from Beverly Hills Cop as I drive with all the windows down, embarrassing myself and possibly others … What does this mean?

It’s hot, that’s what. But while you’re at the market choosing fresh produce and locally made products under a blazing sun, there is some relief.

Stop by LandovEl Farm’s “Holy GraEl” for a cheerfully proffered taste of some great sorbet – made from organically grown fruits, sugar, and water. No strange gums or syrups, just fabulous flavors including strawberry, lime, lemon, blueberry, peach, combinations thereof, and some special concoctions. Last Saturday, Gary was handing out spoonfuls of “Margarita.” You can walk away with a 5- or 16-ounce container of your favorite. And don’t forget to ask how his wife figures she can solve the national debt.

ShoeBox Oven was selling homemade lemonade last week to throngs of grateful shoppers. I was eyeballing the sweets offered by owner Krishna Brown, like bombom caramelo popcorn, which has roasted pecans, macadamia nuts, and cashews, along with caramel and coconut. There were also some luscious looking bittersweet chocolates glazed with a champagne confit. This baker thinks outside the box when she creates desserts, so look here for the unusual.

With the boys of summer come the generic “hotdogs,” but Smith Meadows was sampling a kielbasa-style veal sausage, which was delicate with a hint of fennel. I was firmly focused on bringing home the bacon, however, as weekend breakfast merits some of this producer’s smoked pork, free of nitrates and full of taste.

Stepping up to the plate, EcoFriendly Foods had some franks made from pasture-raised pigs for Memorial Day, and I’d recommend picking some up this baseball season, in case you want to grill out back and watch the game on MASN.

If the heat continues, we can say goodbye to strawberries soon. But following will come, blackberries, blueberries, cherries, and other summer fruits. Not to mention the peas, okra, zucchini, yellow squash, and field tomatoes soon upon us. In fact, Laurel Grove had some English peas just last week.

Of course there are already plenty of hydroponic and greenhouse tomatoes to be had, plus cucumbers and acres of greens. Swiss chard from Potomac Vegetable Farm is a nice one to test out – this all-purpose cooking green substitutes well for spinach in any recipe and has a similar but distinct flavor. And just about every kind of herb is appearing, so go crazy with dill, thyme, oregano, and more. You can toss washed sprigs of any herb into a plain green salad to add a certain je ne sais quois. People will eat it up.

• Hanging baskets exposed to sun should be checked daily and watered if needed. Shelter outdoor hanging containers from high winds.
• If you keep your houseplants indoors all summer, keep them out of the draft of the air conditioner. Plants react to an air conditioner’s cool air in various ways: Some drop their leaves, others don’t bloom well, and some won’t bloom at all.
• You can keep your house plants in good condition for several weeks while you’re on vacation by using clear, plastic bags as miniature greenhouses. Soak the soil thoroughly, allow to drain, then place the potted plant into a plastic bag and tie the opening tightly. Two or more sticks in the soil will support the plastic tent and prevent it from resting on the plants. For plants, such as African violets, that are apt to develop mildew, cut a few holes in the plastic for air circulation.
• Take stock of your garden. At different times of the day, go into the yard with a note pad and take time to really look and record what you see. Look at the soil. Note where it dries out too fast or stays water-logged for long periods of time. Notice where shadows fall. Note any sun-loving plants that have become shaded by trees and plan to move the plants or prune the trees next year to remedy the problem. Note the worst problems, their causes, and possible cures. Record which plants have the fewest problems.
• Remove foliage from spring bulbs after it turns yellow and begins to dry. Set out bedding plants to cover the bare spots using care not to damage bulbs.
• When your early annual flowers are spent, replace them with summer annuals, such as nicotiana, portulaca, zinnia, impatiens, or celosia. Before planting, rework and enrich the soil with compost.
• A method of composting in limited space is to put all of the compost materials (leaves, soil, weeds, kitchen garbage, and manure) in a large, polyethylene bag, moisten it thoroughly, tie the top tightly, and leave it out in the sun. Shake the bag around occasionally, and let in fresh air every two weeks. Before long, you will have a convenient bag of rich compost.
• Plants wilt from a lack of oxygen as well as a lack of water. When the soil is compacted, the plant’s tender feeder roots and root hairs suffocate. The problem is compounded when the well-meaning gardener assumes that the wilting is a sign the plant needs water and over-irrigates. Well-aerated soil, enriched with organic matter, allows both air and water to circulate freely about the root system for a vigorous plant.
• The best time to harvest most herbs is just before flowering, when the leaves contain the maximum essential oils. Cut herbs early on a sunny day.
• You can plant shrubs in summer if you start with container-grown plants. Water newly planted shrubs frequently.
• Spring-flowering shrubs – such as deutzia, weigela, viburnum. and forsythia – should be pruned as soon as they finish blooming.
• Additional pruning may be required this month on fast-growing plants like juniper, privet, and yew to maintain their shape during the growing season.
• Watering deeply the day before pulling weeds will make the job easier. Use pliers to pull up woody seedlings and weeds. Grip the stem at the soil line, twist it around the pliers, and pull straight up.
• Put up stakes or guards to protect young trees from lawnmower damage.
• Remember that all insects in the garden are not necessarily pests. Be sure to properly identify insects as pests and to check with a local expert before treating. (Master Gardeners have a booth at the market each week)
• Reduce any insect problem at dusk on your terrace by using red or yellow light bulbs, which the bugs can’t see as well. They’re more attracted to white lights.
• If you or your kids like to look at butterflies, try the dwarf form (it grows to only six feet) of a plant that attracts them,. They like the fragrant mid-summer lilac-blue flowers of the Petite Indigo Butterfly Bush (Buddleia davidii nanhoensis “Mongo”‘) and reddish-purple flowers of the Petite Plum Butterfly Bush (B. davidii nanhoensis “Monum”).
• Did you know that June 15 is the day to “set” your sundial? Place it so the shadow falls on the twelve o’clock position at exactly noon on this date.

A cool hot weather appetizer (serve more for an entrée, accompanied by rice, fruit, and iced tea.)


Garden Rolls

• 4 ounces dry rice noodles (the thin ones)
• 1 1/2 cups water
• 8 ounces boneless lean pork, cut into 1-inch-thick slices (or substitute that seasoned tofu you can buy at the store, sliced; no need to cook it)
• 30 medium shrimp (1 pound), peeled
• 15 8-inch rice paper rounds
• 8 romaine lettuce leaves, halved
• 2 cups bean sprouts
• 5 sprigs mint, leaves only
• 5 sprigs basil, leaves only
• 5 sprigs cilantro, leaves only
• 10 garlic or regular chives, halved lengthwise
• 1 cup crushed peanuts
• peanut sauce for serving

Bring a large saucepan of water to a boil, add rice noodles, and cook, stirring gently, until noodles are soft and translucent, about 5 minutes. Drain, rinse noodles under cold running water, drain again, and set aside. (Or follow cooking directions on package.)

In medium saucepan, bring 1 1/2 cups water to a simmer, add pork, and simmer until cooked through, about 20 minutes. Transfer pork to a plate and set aside to cool. Return cooking water to a simmer, add the shrimp, and cook until pink, about 5 minutes. Transfer shrimp to a plate and set aside to cool.

Cut pork into matchstick size strips, devein the shrimp, and assemble all ingredients on a work surface. Fill a pie plate with warm water and have dry and damp dish towels ready. Dip one rice paper into water and let soften 1 to 2 minutes. Place on dry towel, blot excess moisture, then place on damp towel.

Starting one inch from the bottom edge of the rice paper, lay the following ingredients in a 6-inch strip across the diameter of the paper: half a lettuce leaf; some bean sprouts, rice noodles, and pork strips; two shrimp; and mint, basil, and cilantro leaves. Fold the left and right sides of the paper inward. Place two chive strips on top of the rice paper. Fold the bottom (nearest) side over the filling. While pressing down on the bundle, tightly roll it to the top edge. Set aside covered with plastic wrap so it doesn’t dry out. Repeat with rest of rice paper.

Serve sprinkled with peanuts and pass sauce separately. (I put the peanuts inside when I roll them, but check that your guests aren’t allergic)

4 servings


Spicy Peanut Sauce

• 3 tablespoons soy sauce
• 1 1/2 tablespoons smooth peanut butter
• 1 teaspoon sesame oil
• 1 clove garlic, peeled
• 1 teaspoon chili garlic sauce
• 1/2 teaspoon sugar
• 1 tablespoon rice wine vinegar

Combine all ingredients in blender and puree. Thin to desired consistency with 1-2 teaspoons hot water.


As long as we’re doing Asian, here’s a healthy version of kung pao chicken. Have you seen the Center for Science in the Public Interest’s report on Chinese restaurant food? It’s shocking (http://www.cspinet.org/nah/04_07/chinesefood.pdf).


Kung Pao Chicken

This recipe was developed by the book packager I used to work for and published in a dieting cookbook it produced. I generally toss a couple handfuls of fresh broccoli florets in after the bell pepper and scallions are tender – the heat from finishing the dish will cook it enough. Serve with steamed rice, white or brown.

• 2 tablespoons each soy sauce and dry sherry (balsamic vinegar works as a sub)
• 1 clove garlic, minced
• 1 teaspoon minced ginger
• 5 ounces chicken cutlets, cut into 1-inch cubes (I use chicken thighs, which are tastier and fairly easy to debone yourself)
• 1 teaspoon peanut oil
• 2-3 mild dried chili peppers
• 1 ounce roasted peanuts
• 1 medium red bell pepper, cut into matchstick pieces
• 1/4 cup scallions, diagonally sliced
• 1 /4 cup chicken broth
• 1 teaspoon cornstarch

In a small bowl, combine soy sauce, sherry, garlic, and ginger; add chicken and turn to coat. Cover with plastic wrap and refrigerate at least 30 minutes.

In a nonstick skillet, heat oil; add chili peppers and cook over medium-high heat, stirring frequently, until peppers are browned, about 1 minutes. Remove and discard peppers. Add peanuts to skillet and cook over medium-high heat, stirring frequently, until nuts are lightly browned, about 1 minute. Transfer nuts to plate; set aside.

Add chicken to skillet, reserving marinade. Cook chicken over medium-high heat, stirring frequently, until browned on all sides and cooked through, 2 to 3 minutes. Transfer chicken to plate with peanuts; set aside.

Add bell pepper and scallions to skillet and cook over medium-high heat, stirring frequently, until tender-crisp, 1 to 2 minutes.

Add broth and cornstarch to reserved marinade and stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet, along with chicken and peanuts, and cook, stirring constantly, until mixture comes to a boil and thickens, 2 to 3 minutes.

2 servings


Salmon or Tuna or Swordfish on the Grill

It’s hot, the kitchen is stifling, and you’ve got fish. Cook it outside! Here are my friend John’s instructions for a hunk of whatever fish you have.

Marinade:

• 3-4 tablespoons tamari (soy sauce)
• 3-4 tablespoons fresh lemon juice
• 1 tablespoon crushed (grated) ginger
• 1 tablespoon crushed garlic
• 1/4 cup white wine
• 2 tablespoons olive or peanut oil
• 2 tablespoons sesame oil
• As much of whatever else sounds good to you

Mix the ingredients together and marinate the fish for about 1/2 an hour.

Use a very hot grill. After the grill is hot, rub peanut oil on the grill, then add the fish.

Cook for 5-6 minutes on each side.

Serve with


John’s Extra Special Red Pepper Sauce

• 2 red bell peppers
• 1 cup mayonnaise
• 2-3 cloves garlic
• 1/8 teaspoon cayenne pepper

Roast the bell peppers on grill until skin is mostly black on the outside. Place peppers in a brown paper bag and seal for 20 minutes. Then remove the skin from the peppers; it should come off easily.

Seed peppers, cut into 1-inch pieces, and put in food processor with remaining ingredients. Process until not quite completely smooth, about 45 seconds. Taste, and add more cayenne pepper as needed. Chill before serving. Allow about two hours for the flavors to blend.