I ate the entire harvest of our pomegranate tree the other afternoon. It was delicious.
Apparently, one is not supposed to trim pomegranate trees in the spring.
We trimmed ours.
This was our entire harvest.
On the other hand, we have two ten-gallon buckets full of walnuts and left as many on the ground.
As to the crab apples…. There are probably a million on the tree, but I really couldn’t think of anything to do with them (Jellies are no longer on our list of treats).
They look pretty on the tree….
Now that winter is almost here it’s nice to see everything turning green.
Remember all the sunflowers around our house last summer?
They’ve been replaced by winter wheat.
I’m learning so much about farming, living here.
Winter wheat grows just a little in the late fall. It gets a few inches high and then spends the winter developing it’s roots. Come the spring, it’s ready to go and shoots up as soon as the weather warms.
For us, that means we have pretty green fields to look at all winter long, instead of dead weeds or dirt.
We do not have a pretty photo of this dish.
It’s Beef in Barolo on a bed of creamy Polenta.
But it’s not pretty.
And, in all honesty, it didn’t look any better in real life.
I think it’s because of the pureed vegetables in the sauce.
Which is also what makes it so delicious!
This is based on a recipe in the ‘Italy, the Beautiful’ cook book.
Beef in Barolo
24oz (750gr) beef, suitable for braising I used a round steak, cut into large pieces
2 medium carrots, roughly chopped
2 ribs celery, roughly chopped
1 onion, roughly chopped
4 bay leaves
2 tbs parsley
1 tbs juniper berries
1 tsp peppercorns
1 tbs olive oil
1/2 bottle decent Barolo wine (or more)
Combine everything but the olive oil in a deep bowl and refrigerate for at least 24 hours.
Remove meat from marinade and drain well, reserving marinade. Heat oil in a heavy Dutch oven. Add the meat and brown well. Add the entire marinade, cover and braise in 350F (185) oven for 3 hours. Check periodically, and add more wine if it starts to dry out.
When done, remove meat and keep warm. Remove bay leaves. Puree the vegetables and wine until smooth. Reheat if needed, pour over meat and serve. On Polenta.