Episode 20 - the MistyCast - Geek.Farm.Life Podcast

Any bets on whether this episode gets published correctly?

Misty goes solo while Andrew is at Podcasters Across Borders.

Topics discussed include:

Misty's work project - finished
PodProducer software
Subversion version-tracking system
The garden
Complaining about doing chores all by herself
Sweater update
Spinning really fine wool
Podcast of the week: Burning 20

Also I promised a simple recipe for Swiss chard, so here goes:

Swiss Chard Saute 1 bunch Swiss chard, washed half an onion, diced 1/4 cup white wine 2 tbsp cider vinegar 2 tbsp olive oil

Separate the leaves and stalks of the Swiss chard. This includes the part of the stalk that goes up into the leaf.

Slice the stalks like you would slice celery. Saute the onions in the oil until transparent, and then add the stalks. Saute until soft.

Add the leaves all at once, pouring the wine and vinegar over them and very quickly putting a lid on the pan. Turn your heat down to low and steam the leaves until good and wilted. Add salt and pepper to taste, and serve.

Comments

andrew on 2006-06-26 09:43:47

I car pooled up with Andy Doan from Space Ship Radio, and Beyond Science. They are two great podcasts, the URLs are:

http://beyondsciencepodcast.com/

http://www.spaceshipradio.com/

omly on 2006-06-26 19:26:32

I just started listening to your show, and I just wanted to let you know how much I enjoy it. In particular I have been listening to it recently while I spin or making/canning strawberry jam. (I am still fairly new to canning.) My significant other has already heard more about "Andrew ad Misti from Geek Farm Life" than he probably cares to admit.

As to your problem about storaging lettuce, I wonder if you would be able to can some of it for use in lettuce soup (the only recipe that I can think of that cooks lettuce).

The original recipe is as follows:

Lettuce & Arugula Soup 1 tbsp of butter 1 large sweet onion 2 leeks sliced 6.25 cups broth (chicken or vegetable) 5 tbsp white rice 2 carrots, sliced thinly 3 garlic cloves 1 bay leaf 2 heads lettuce (about 1 lb or 450 g), cored and chopped 0.75 c heavy cream freshly grated nutmeg 3 oz arugula leave, finely chopped salt and pepperHeat the butter in a large pan over medium heat and add the onion and leeks. Cover and cook 3-4 minutes, stirring often until vegetables soften. Add the broth, rice, carrots, garlic and bay leaf with a large pinch of salt. Bring to a boil. Reduce the heat, cover, and simmer for 25-30 minutes, or until the rice and vegtables are tender. Remove te bay leaf. Add the lettuce amd cook for 10 minutes, until the leaves are soft, stirring occasionally. Let the soup cool slightly t hen transfer to a blender or food processor and puree until smooth, working in batches if necessary. (If using a food processor, you may want to strain off the cooking liquid and reserce. Puree the soup solids with enough cooking liquid to moisten them, then combine with the remaining liquid.) Return the soup to the pan and place over medium-low heat. Stir in the cream and nutmeg. Simmer gently for about 5 minutes, stirring occassionally until the soup is reheated. Add more water or cream if you prefer a thinner soup. Add the arugula and simmer for 2-3 minutes, stirring occassionally until it is wilted. Adjust the seasoning and serve.

Ellen on 2006-06-27 19:21:34

Misty!

Great solo cast! Good to hear how the garden is. I just got inundated with snow peas!

Ellen

misty on 2006-06-28 07:21:59

I'm so glad you guys enjoyed the show!

Omly, thanks so much for the recipe using lettuce. We'll have to give it a try.

Liza, I'm glad you enjoy the podcast. I'm not sure I could handle the commute you put up with, and I'm glad we help it pass faster. :)

Ellen, I love snow peas! I can't wait till we actually get some peas. I'm really hoping I didn't plant them too late.