Indoor Gardening and Cooking

Editor's Note: This column was written on Nov. 4. Due to space, we had to hold the column over to this week's issue.

We've had yet more rain and some snow. Most of the earlier snow has melted away, but flakes were in the air again this morning (Monday). There's a heavy frost, but most of the ground is clearly visible this morning as I write this.

My gardening is now limited to trying to keep the plants I brought indoors alive. I can still do a bit of weeding as some are popping up in the flowerpots. The amaryllis had all responded to coming inside by promptly having some of their leaves turn brownish and mushy. They've recovered nicely after those mushy leaves were pinched off and thrown. The geraniums also responded to the warmth of the indoors by having lots of leaves turn brown, but they dried and got crispy rather than mushy. They are also showing lots of new growth. I'll haul a garbage sack to them to gather up the dried leaves to toss.

Today is a "water all the plants" day. I usually try to do that over the weekend, but procrastinated too much these past two days. I'll pull a few weeds while watering just to feel like I'm gardening.

Saturday was fairly nice, so I spent a few hours outside that afternoon, raking leaves. I was going to use the riding mower, but it didn't want to remain running. It started just fine, but died every time I tried to put it in gear. Probably just as well, as the grass catcher would fill up too fast, and I would have burned up a lot of gasoline. So I raked by hand. I have a set of plastic "hands" that help pick up the piles of leaves to deposit in my large plastic tub. I can compact a lot of leaves by stomping down on the mass. I dumped the leaves between the raspberry rows and the shelterbelt trees to the west of the garden. The winds shouldn't redeposit those leaves on the lawn, and they'll help prevent weeds sprouting there next spring.

I should be cleaning out the bird feeders again. The seed will get wet and then moldy, which really deters the birds. We did see some goldfinches (late migraters?) trying to use the feeders outside the living room windows a few days ago. We usually have red polls and maybe some sparrows overwinter here. Another fall chore that hasn't been completed is washing the outsides of the windows. I've not been willing to freeze my fingers with that chore.

I'm still getting lots of tomatoes. They're ripening nicely in the cool, unused bedroom. I have to check them every few days to pull the few that start to rot. It was cold when I pulled them and I missed seeing the bumps and bruises that are now turning into bad spots. They're kind of like apples in that one bad one can spoil the whole batch. I had enough ripe ones to make a batch of roasted tomato sauce Saturday morning. I didn't get it canned that day, so that's on the agenda this morning. I'll reheat the sauce and then seal the jars in the hot water bath. I used this recipe:

Balsamic Roasted

Tomato Sauce

5 # ripe tomatoes, cored

1 1/2 C olive oil

1/2 C balsamic vinegar

1 C onion OR shallots, sliced

12 large cloves of garlic, sliced

1/2 C fresh oregano, chopped

2-3 C fresh basil, chopped

2 tsp salt

Coarsely ground pepper

Oven at 400°. Combine all in a large bowl, toss to mix well. Transfer to two 9x13" pans. Roast 1 to 1 1/2 hours, or until blackened. Process until well blended. Freeze or can. If canning, use hot water bath for 10 minutes. Great on pizza or pasta.

Do not try roasting on a shallow rimmed pan. It will boil over and smoke up your house, and you'll have to clean your oven. Voice of experience here! I used fresh oregano from one of my herb planters that's in my kitchen window, and dried basil from my freezer. Remember if you use dried herbs, you'll need less as the flavor is concentrated. You don't need to peel the tomatoes, either. The skins will blend in.

I used my immersion blender.

To help warm up the house last week, I made a sheet pan meal. I still have some locally grown apples that were gifted to me, so I cored and quartered six of them and added them. I also added several sweet onions that were trying to sprout. They don't keep well. I chopped the green sprouts and used them in the tomato sauce. (They'll keep a few days in the fridge.) The rest of those onions were halved and added to the veggie portion of this recipe. I also peeled and chopped a sweet potato into the mix.

Pork Chop Sheet Pan Meal

For the chops:

2 Tbl oil

1 Tbl smoked paprika

2 tsp brown sugar

1 tsp garlic powder

salt and pepper to taste.

Make a paste with this and rub it on 4 medium chops. Let sit while prepping the veggies.

Veggies:

4-6 spuds cut in 1" pieces

1 C baby carrots

2 Tbl oil

2 tsp lemon juice

1 tsp garlic powder

2 tsp parsley,

Salt & pepper to taste.

Mix the last six ingredients and pour over the veggies.

Put on a rimmed baking sheet in a single layer. Roast at 400° for 10-15 minutes. Top with the chops and roast another 20 minutes or until the meat reaches an internal temperature of 145°.

I had two chops left over from the value pack I'd bought. They're marinating in a baggie in the fridge. That recipe follows. I'll have them tomorrow with the leftover veggies from the sheet pan meal. (You know Dennis didn't eat but the potatoes and onions from that!) This marinade is very tasty, and I think it will be good on chicken or steak, although I haven't yet tried either.

Marinade for

Thick Pork Chops

1/4 C EVOO

2 Tbl balsamic vinegar

1 Tbl honey

1 Tbl Dijon mustard

2 cloves garlic, minced

2 sprigs fresh rosemary

1/2 tsp kosher salt

1/4 tsp pepper

Mix in a baggie, add the chops, turning to coat. Marinade 2 hours or overnight. Bake at 400° for 20 minutes, or until meat reaches an internal temperature of 145°