I have a lot in common with Kermit the Frog. I’ve been known to flail my arms in the air like boneless wet noodles when I’m excited, and I use the phrase “it’s not easy being green” fairly often. Usually it’s in self deprecation, when my husband has responded to something I’ve told him and I just sigh and tell him, “what can I say, it’s not easy being green.”
This post however, isn’t actually about Kermit the Frog, or my pithy comments, but actual real green stuff.
Namely avocados, olives, basil and figs.
I’ve been stuck on both lately. Avocados in New York are not at their best prices of the year, but I’ve been buying them anyway. I recently did my now traditional annual olive curing. And basil, well, it’s coming to that time where my summer garden is nearing the end of it’s natural life and I’m trying to harvest what I can to keep.
I love avocados. We make guacamole, avocado toast with runny eggs on top, and avocado salsa. I’ve even made lemony avocado pasta sauce. It’s slightly odd, but surprisingly good.
You know what else is awesome? Tacos. I just want to be sure, do we all realize how easy tacos are to make? Grill meat or shrimp, or fry fish (or often in my case, cook some beans), warm up some corn or flour tortillas, and put the filling on the tortilla. You can add shredded lettuce or cabbage, salsa, diced tomatoes, etc. It’s really so simple, and it’s so easy to take it from a boring little roll up to outstanding. Dicing up a mango and dropping a spoonful on top of grilled shrimp adds an awesome tropical flavor. Or, my personal favorite, the 5 minute avocado salsa.
Ready? Dice a tomato or two. Cut an avocado in half and draw the knife lengthwise then widthwise and use a spoon to scoop out neat little chunks. Toss your avocado with the tomato, plus a little lime juice, salt, pepper, dried cilantro if you have and onion powder (or use fresh diced onion, I just can’t eat raw onions so I opt for powder). The acidity of the tomato, tang of the lime juice and creaminess of the avocado really amplifies and compliments the rest of your ingredients.
2 weekends ago I cured 16 pounds of olives with the help of my sister in law and my future sister in law. While Little Miss napped, we took all sorts of aggression out on these olives, crushing and cracking them before putting them in their jars. We used my grandfather’s method (which can be found here) and successfully filled 13 jars with only a minimal amount of difficulty. To fully cure, they need to sit 40 days, so I am (im)patiently awaiting the end of that period.
Last year, my grandfather taught me how to cure olives. He passed in March of this year, and the months since have been filled with those odd moments where I almost forget he is gone, or I do things that in the past I may have done with him or asked him about, or things I learned from him. I was afraid that olive curing would make me an emotional mess, but my sisters in law were an extraordinary team that kept me on task. Nonetheless, I’m extremely grateful for having had the opportunity to learn from grandpa last year.
Basil! I’m half Italian, so an affinity for basil is in my blood. I planted several rows of basil in my garden this year and then grew into bushy, unruly bundles of leaves which I’ve been selectively picking from for cooking for months. But, it’s the end of September and everything left in the garden will be dying off soon.
If you’re in the same boat, here’s my tip – I pick the basil leaves, wash them and let them dry, then lay them into a freezer bag and freeze them so even in the dead of winter, I can crumble off some fresh basil. Once it’s in the pot with whatever I’m cooking, you’d never know it was frozen.
Yes, there’s always dried basil, which I have and use…but it’s not the same. You know it’s not the same.
This is simple excitement. It’s fig season! My two fig trees are producing slowly but steadily, with me picking a couple of figs each day.
I’m not going to lie, the fig trees were not the selling point on this house, but they certainly didn’t hurt. Between the fig trees, the screen porch, and the italian neighbors who talk loudly in their yard (stop laughing, I seriously find it comforting even though I have no idea what they’re saying), it just felt right.
And as it turns out, Little Miss is a fan of figs and has threatened the entire crop with her enthusiasm.
So that’s my green round up for right now. We’re heading into the season of reds, yellows and oranges, so I guess it’s good that I get all this green out of my system now. What’s been keeping you busy lately?