Nibbles of Tidbits, a Food Blog

It’s been an interesting year (so far) in the garden — Good and sad, but mostly good.

Japanese Eggplant grew so well for us last year, but it was during a total kitchen remodel, thus we were unable to enjoy them — And this year it’s growing wonderfully for us again.  Yay!

We are also having luck with Swiss Chard again this year.  I LOVE it, since it can be eaten raw or cooked, like Spinach.  We’ve also plucked out a few Beets, which I boiled for a Beet Salad with Olive Oil, Apple Cider Vinegar and Salt & Pepper.  Sadly, our Purple Cabbage plant is struggling beneath the towering Swiss Chard, Japanese Eggplant and Pickling Cucumbers.

Soon to turn orange, Sweet Peppers are pictured above.  We have yellow ones growing too.

And we just harvested twelve ears of Corn that sure looked beautiful on the outside, but were sadly chewy inside.  We might have waited too long to pick them.  Not sure.  Instead, we plan to grow Autumn Corn next year.  We like the fun of opening each husk to view the pretty, mystery colors inside.  We can usually buy edible, relatively inexpensive Corn in the store.

Our four Tomato plants are a bit of a disappointment this year.  We don’t have many Tomatoes and their skins are thick.  All taste good inside, but are tough on the outside.  I’ve been roasting them in the oven to easily remove their skins and use the insides in Vegetable and Pasta dishes.

We’re always growing Pineapples.  Well, Matt is.  He’s the Pineapple King, as previously reported.  We have several growing in pots and in a designated Pineapple Patch next to the Tomatoes.

We’ve been eating Blackberries from our Blackberry bush for the past month, but its yield seems to be slowing down.  They’ve been sweet to eat, once past the bush’s harsh thorns to pick ’em.

What to do with Pickling Cucumbers?  Yes, I’ve made Pickles a few times, but they just keep growing.  Tzatziki Sauce and Cucumber Salads are next.  The plant is beautiful with yellow flowers.

Not pictured — One Zucchini we’re growing is quite large.  It appears to have doubled in size overnight.  I want to pick it, but Matt wants to see how large it will get.  We’re also growing Salad Greens, Rosemary, Thyme, Basil and Kale to eat, which are all generally doing well.

We’ve been known to bring a large bowl of Purple Grapes to an Annual Fourth of July Party, but not this year.  The above is all we’ve got — One scrawny bunch.  Get out your magnifying glass to see them.  They are getting larger, so we will see if we get to eat them before the birds do.

Last year we planted six Tomato plants in one raised bed and this year we only planted four.  Though we love an abundance of Tomatoes, we could hardly get to them.  It became a Tomato jungle we had to forge through.  They look sparse now, but we hope to have the same luck this year.

In our other raised garden, we planted Jalapenos, Poblano Peppers, Japanese Eggplant, Red, Brown & White Onions, Cilantro, Curly Parsley, Purple Basil, Lime Basil, Pineapple Sage and Thyme.

We’re seeing at least ten small clusters of Grapes growing on the old Grape vine.

We bought a two-inch Boysenberry vine from Knott’s Berry Farm last year and we’re happy that it continues to grow.  We hope to see Boysenberries on it some year down the road.

Matt has a green thumb, and especially a Pineapple green thumb — We have one starting above, one maturing below, and four others that we’re hoping will do something.  He’s grown several.

Wild Blackberries grow on the other side of the house — They’re great to have, but VERY thorn-ey.

Serrano Peppers grow throughout the year in a couple other pots, whether we want them or not.

Zucchini is growing in another corner of the yard.  I have not grown it before.

And Oyster Mushrooms are growing in the house — In a Mini Mushroom Farm we got from Home Depot.  We soaked its internal plastic bag in water for a day, cut an ‘X’ in the front of it and returned it to its box to grow.  Pictured below is five days growth.  It’s fun to watch them grow so fast.

For non-edible enjoyment, flowers grow in the side planter below.  We planted hundreds of miscellaneous flower seeds to yield a flower-grab-bag to surprise us all summer long.

I had the sign below made for our garden shed — FW stands for Freis West.  Most of the Freis live back East.  In Michigan and Wisconsin.  They’re Freis East and we’re Freis West (FW for short).

We’re also growing Meyer Lemons, Limes, Tangelos and Rosemary (not pictured) and tend to our gardens daily.  We’re grateful to see all grow and will share the abundance in a few months.

Our garden and Tomatoes continue to flourish — Yeah!  Now I must put all to good use.  I’m currently oven roasting the pictured Cherry Tomatoes at 200˚ in the oven for approximately 4 – 5 hours.  They always turn out great that way.  And I’m contemplating what to do with the rest of them.  Most likely they’ll become a Soup or Sauce, or just had with a little Olive Oil, Kosher Salt and freshly ground Black Pepper.  We’re growing Basil too, a supplement for all the big plans.

As for the pictured Corn, we plan to set it aside until October.  They are beautiful and hard as a rock. We thought we were growing edible Yellow Corn, but found these under the husks.  Not sure if it’s something we did or if the baby plants were wrongly marked.  Either way, we’re pleasantly surprised and look forward to seeing what our other corny-children will look like. 😉  It’s exciting.

Much is growing here this year.  It’s something I’ve always wanted.  An edible garden.  I want to grow everything possible to eat — Fruit, herbs, vegetables, berries, nuts, you name it.  It would be a dream come true. Though we’re unable to grow everything, it’s a better crop than last year.

Blackberries.

Pineapples.

Grapes forming on healthy vines.

Six different types of Tomatoes, four stalks of Corn, seven Walla Walla Onions, and three types of Sweet Peppers are growing strong, while Cesar the tortoise mows the backyard lawn.

Before (above) and after (below) in just weeks — Corn, Tomatoes, Peppers and Onions are taking off.

Herbs (Baby Basil, Oregano, Mint, Chives and Thyme), Jalapenos, Arugula, Fennel, Dill and various kinds of Lettuce are doing well in our other raised garden.  A couple seeds we planted I can’t recall.

Heirloom Tomatoes are starting to form — It’s a beautiful sight.  All looks healthy.

Boysenberries — We bought a Boysenberry plant from Knott’s Berry Farm and now see a mini berry.

Lemons — A staple for zest and juice in many dishes.

Strawberries — The birds or something else usually gets them before we do.

Too many Tangelos sometimes, but we appreciate the tree.

Two Pineapples are clearly visible with the potential for two more.

Spring is springing — We’re grateful for all that grows and lives.  Thanks to God.

If all goes well, we’ll be thrilled to show a bounty this summer.

Garden Update:  June 12, 2016 (check back for future updates and bounty).

Though sad that Chick-Fil-A removed Cole Slaw from their menu, the pictured Superfood Side that replaced it is quite flavorful.  In fact I’ve been craving it ever since trying it.  I’ve now had it a few times for lunch aside Chicken Nuggets.  It’s funny and unexpected, since I liked Chick-Fil-A’s Cole Slaw so much.  I didn’t want to like their Superfood Side, whatever the heck it was, I initially thought.  Now I REALLY like it, ha.  It’s a tasty combination tossed in a tangy Maple Vinaigrette.

Note:  If you miss Chick-Fil-A’s Cole Slaw too, the recipe is posted here.

What?  No more Cole Slaw at Chick-Fil-A?  Really?  I don’t think it’s a good decision, but it does ease my disappointment a bit to have the recipe.  Chick-Fil-A says they removed Cole Slaw from their menu to make room for their new Superfood Side (pictured below courtesy of Chick-Fil-A).

Their Superfood Side is actually a Kale Salad with Broccolini, Roasted Nuts and Dried Sour Cherries, which sounds good to me, but I think Chick-Fil-A’s Cole Slaw would appeal to more people, especially since it was a darn good Cole Slaw.  Everyone doesn’t like Kale.  Please bring back the Cole Slaw.

Until then, here’s the recipe if you liked Chick-Fil-A’s Cole Slaw too.

Update on 04/12/16:  Review of Chick-Fil-A’s Superfood Side.

It was Red Quinoa, introduced by Blue Apron, that inspired me to create the pictured Red Quinoa and Garbanzo Bean/Chickpea Salad, with Shallots, Parsley, Mint, Arugula, Toasted Slivered Almonds, Red Wine Vinegar, Dijon Mustard, Olive Oil and Salt & Pepper.  It was for the OC Fair’s Culinary Arts Competition this year and I won a 5th Place Ribbon for it.  Measurements aren’t listed, because they didn’t need to be submitted — I just fine tuned the combination until it tasted great and now it’s a Salad I’ll forever make in varying combinations, with Quinoa, Beans and Nuts.

I won a second 5th Place Ribbon for a different Salad using Orzo Pasta, Broccoli and Pine Nuts.

How does your garden grow?  Quite well as shown, though contrarily slow here and there.

There’s no shortage of food material and much fodder for here, nor lack of hot and woody Radishes growing in our garden, just a preoccupation with eating and cooking with a current minor in writing.

Other than the abundant, less than pristine Radishes, our Red Cabbage, Eggplant, Beets and Carrots continue to truck along, while the Peppers, Peas, Onions and Beans crawl along, like the reporting here lately, but more is always to come and often.  Life is good.  We’re growing too.

Would you believe we grew this?  You shouldn’t because we didn’t.  We bought it at the Fullerton Market in downtown Fullerton.  Though I had a Sweet Onion at home, I had to get this giant one for $3.  You can see the size difference below, although it was more impressive in person. People stopped us to ask what it was.  It should’ve been entered in the Orange County Fair.

We continue to tend to our real life garden and we’re starting to see the Radishes, Carrots, Eggplant, Purple Cabbage, Sweet Onion, Green Onion and possibly the Swiss Chard grow — We have a long way to go to grow such a large Onion and will be happy growing one that’s any size.

In two raised garden beds newly built by my wonderful husband and part-time Nibbles of Tidbits photographer, Matt, we planted seeds to grow Carrots, Radishes, Beets, Purple and Green Cabbage, Eggplant, Sweet Onions, Swiss Chard, Butter Lettuce, Broccoli and a Lettuce mix — I THANK him for making one of my dreams come true.  I’ve always wanted a vegetable garden and ideally hope to grow most food plants available to utilize and enjoy on a daily basis, but happily start here.

After only a few days we’re seeing life — What a joy.

We’ve been excited to check and tend to them each day.  Much attention will be given.

Check back to see how all develop — We’re hopeful for free food.

Have you seen Angler Chronicles on FOX Sports West Television?  We’re with its host and accomplished fisherman, Sergio (above) at the annual Fred Hall Fishing Tackle & Boat Show in Del Mar.  He’s a cool dude.  Matt, a state record holding fisherman himself watches Sergio on Angler Chronicles every week and now I will too.  The show brings viewers to the best wide open, fresh water and salt water sportfishing action on the west, including Southern California, Mexico, British Columbia, Alaska and Panama.  We’d love to fish with Sergio and the gang sometime.

Matt quickly showing Sergio his state record so not to be too much of a geek.

Smoking Fish:       

The Angler Chronicles gang needs RECIPES — As Matt and possibly I catch more Fish, more recipes will be developed.  Until then, smoke them if you’ve caught them, as there’s not much better than fresh Smoked Fish.  I recently smoked Rainbow Trout caught from Irvine Lake by a neighbor. After about 4 1/2 Hours of smoking with Hickory and Mesquite Wood Chips, every Trout no matter size was moist, smoky and cooked perfectly throughout (before smoking above left/after above right).

TIPS: Stuff the inside of most whole Fish with foil to have the Fish set/swim upright on the grill, so you won’t need to turn them and they’re less likely to stick to the grill.  Keep the Fish covered with smoker or grill lid.  Maintain water in the pan above the heat and keep all smoking by adding coal and soaked and dry wood chips when necessary.  Tips are good, but each smoker is different.

RECIPES: Several recipes using Yellowtail are linked here.  Keep checking Fish & Shellfish for more.

My husband, Matt recently went on a 3/4 day sport fishing vessel called The San Diego and caught some nice-sized Yellowtail.  He brought home approximately twenty pounds of fillets and one whole Yellowtail for smoking.  It was Operation Yellowtail at our house.  We prepared several dishes immediately, gave a few fillets to neighbors and co-workers and froze the rest.

The San Diego is known as one of the best sport fishing vessels in San Diego and Matt agrees. He loves fishing and even holds a state record for catching the largest California Sheephead Fish at 30lbs., 8oz., from his kayak in 2009.  It was quite impressive, like the Yellowtail above.

As shown, we smoked the whole Yellowtail for 4 1/2 hours and it turned out amazing.

It was tender and flaky with the perfect amount of smoke flavor.

Smoked Yellowtail is a real treat with Cocktail Sauce, Lemon Caper Dill Sauce, Sharp Cheddar Cheese, Cream Cheese, Red Onions, Capers, Pickles, Crackers, Red Bell Peppers and Pickles.

On the first day, I made Ceviche and Poke with a few of the Yellowtail fillets.

The Ceviche was simply made with Red Onions, Red Bell Peppers, Jalapenos, Cilantro, Lime and Lemon Juice — The Yellowtail marinated quickly and was ready to eat in 15 minutes.

Another batch of chopped Yellowtail was mixed with Soy Sauce, Ponzu Sauce, grated Ginger and Green Onions to make Poke, which was pretty much ready to eat immediately too.

We grilled Yellowtail fillets and ate ’em with a Mango Salsa made with fresh cut Mango, Red Bell Peppers, Red Onions, Jalapenos, Cilantro and Lime Juice — It was all so fresh tasting.

We fried Yellowtail fillets to have with leftover Lemon Caper Dill and Cocktail Sauce.

Yellowtail fared well with all preparations — Raw (Hamachi), rare, smoked, grilled and fried.

The rest was frozen to later prepare differently — Perhaps bake, stew and/or broil, etc.

Preparation of the frozen Yellowtail fillets shall be posted as updates below.

Yellowtail Recipe Update:  Yellowtail Chowder.  Check back for more to be linked here.

Bananas in the HOUSE indeed — See them?  It’s not always clear.  I see Matt, and I see… 😉 .

It wasn’t easy saving these Crispy Fruit as munchies for our cruise,  because I LOVE Freeze Dried Fruit, and admit I did eat Crispy Green’s Crispy Tangerine too quickly to photograph it.

Pictured above is the Crispy Fruit Pineapple aka Freeze Dried Pineapple — It is indeed crispy, like a Chip, and should not be confused with Dried Fruit, generally with a chewy texture.

We were leaving Miami here for Puerto Rico, St. Thomas and St. Maarten, amongst the Virgin Islands, with bon voyage Fresh Apples and its Freeze Dried counter-part pictured below.

The Apples were equally crunchy and crisp, either way — Fresh and/or Freeze Dried.

Crispy Green makes it right, and crispy, which is everything to good Freeze Dried Fruit.

It was then on to planning our first breakfast on the Celebrity Reflection — Sail back for more.

How to contribute to Thanksgiving — Make this Turkey Vegetable Platter for your family and/or friends.  One friend is making this for her family on Thanksgiving and she’s going to send us a photo when it’s done.  We’ll be posting it here in an update.  That ain’t no jive.

“You’ve got to try the Combo Salad at Ho Sum Bistro” I’ve heard (and read) over and over.  It’s like… “You’ve got to see the baby” on Seinfeld — Well, I finally tried it aka saw the baby, and it’s not breathtaking.  In real world terms, it’s okay, better than the TV reference.

The Combo Salad is the Ho Sum Chicken Salad (Roasted and shredded Chicken Breast with Lettuce and Red Ginger Dressing) and the Sesame Seed Chicken Salad (Romaine Lettuce tossed with Sesame Seeds, Almonds, shredded Chicken and a Sesame Oil and Vinegar Dressing) combined.  It’s good, but next time I’d try a few Dim Sum dishes I saw on the menu.

It’s a lot of Salad.  Pictured is the 1/2 Combo Salad to go — Two can share it.

You can’t see the Sofritas under the tasty selection of toppings on my Chipotle Salad, and don’t be afraid when you do — Chipotle’s Sofritas are made with shredded Tofu that’s braised with Chipotle Chilis, roasted Poblanos and aromatic Spices.  Its spiciness makes it desirable.

Sofritas is an option for vegans or anyone who likes its flavor — We eat it all.

It looks like this (below) and probably better in person. 😉

Chipotle Mexican Grill always seems to be busy, but the line usually moves along quickly.

You have to slow the employees down to get exactly what you want, but it’s okay, I guess.

They’re making a Burrito for another and a Burrito Bowl and Crispy Tacos with Sofritas for us.

Guacamole costs extra — I’m going to want a BIG scoop, thank you.

I love Chipotle’s delicate, crispy Taco Shells, but one must eat ’em fast for optimum crunch.

At times I could imagine I was eating Ground Beef Tacos instead of Tofu ones.

Though Sofritas is good, there’s a Barbacoa mountain to climb — I LOVE it, as evidenced here.

Chipotle’s MENU has something for all — It’s easy to have a good meal there.

It’s toasted Sourdough Bread and sliced Avocado drizzled with Olive Oil and spattered with several evenly distributed dots of Sriracha Hot Chili Sauce with Salt & Pepper.  This snack, lunch, dinner and/or breakfast was originally prepared to fill the What to Make with Avocados post and to best use all the California Avocado Commission Avocados received, but I’m now having this tasty combination (almost) every day.  It’s simple to prepare, yet so very good.

On the way home from Sequoia National Park, we stopped at this Honor System Fruit Stand on the side of the road — I can’t recall exactly where it was, but we thought it was great.

We weighed out a lb. of Peaches, Plums & Nectarines, inserted money and went on our way.

We heart the longest day of the year, then we eat it — Time for refreshing foods and fun.

It’s easy to eat all above, especially Blueberries and Pineapple — Stay hydrated my friends.

Best to slice ’em for Bananas Foster, Banana Cream Pies, Banana Bread, Banana Splits, etc.

Photo credits here and here.

It’s easy to grow a Pineapple in a pot, or at least Mr. Freis makes it look that way.

You don’t have to live in Hawaii to enjoy the splendor and luxury of growing a Pineapple.

It takes a long time to grow — At least 2 years before it first bears fruit.  Know that.

It’s a special day when your homegrown Pineapple is ready to pick and eat.  Exciting!

Cut it off the stalk, trim excess stalk if necessary and voila — You’ve got a Pineapple.

It’s like you chose a perfectly ripe, juicy Pineapple, but instead grew and picked it — Brilliant.

It’s a magnificent thing — I’m grateful for the visual experience, education and tasting.

Let’s get more Pineapple growing ASAP — It’s going to take a while, but it’s worth it.

We’re also growing grapes and may attempt Wine — Post title inspired by a B-52’s song.