Comments for Stratta Blog http://www.stratta.org/blog Just another WordPress site Wed, 02 May 2012 19:59:15 +0000 hourly 1 http://wordpress.org/?v=3.0 Comment on Suddenly, everything is possible! by Mariana http://www.stratta.org/blog/?p=30#comment-820 Mariana Wed, 02 May 2012 19:59:15 +0000 http://www.stratta.org/blog/?p=30#comment-820 Eating courgettes whtiin a few minutes of picking them is a revelation, they are so much nicer. I think the veg box could only include fresh enough courgettes if they arrived whtiin a day and I would greatly prefer more of those terrific butternut squashes which keep better. Eating courgettes whtiin a few minutes of picking them is a revelation, they are so much nicer. I think the veg box could only include fresh enough courgettes if they arrived whtiin a day and I would greatly prefer more of those terrific butternut squashes which keep better.

]]> Comment on Fruits are busy ripening… by Kumudika http://www.stratta.org/blog/?p=1#comment-819 Kumudika Wed, 02 May 2012 17:52:26 +0000 http://www.stratta.org/blog/?p=1#comment-819 I live on the Texas Gulf coast so we're not close to frost time yet. Some years we won't get them until December although other years we'll have a very early frost at the end of October. It's been an uullnausy warm fall so far (and it was an uullnausy hot summer). We typically have 2 months (January and February) of what to us is very cold weather with frosts and occasional freezes. The rest of the winter we have a mix of cold and warm days. I've worn a tank top and shorts on Christmas day. However last year we had 4 nights in a row of hard freeze with daytime temps barely above freezing. That is unheard of! I have radishes, carrots, mustard greens, tomatoes and peppers growing at the moment. Soon I'll put in some garlic, peas, more greens, carrots, lettuce, turnips and I might grow some cucumbers on the western wall of my house. We can grow things straight through the winter here. In fact, our season of no growth is summer...July through August. I live on the Texas Gulf coast so we’re not close to frost time yet. Some years we won’t get them until December although other years we’ll have a very early frost at the end of October. It’s been an uullnausy warm fall so far (and it was an uullnausy hot summer). We typically have 2 months (January and February) of what to us is very cold weather with frosts and occasional freezes. The rest of the winter we have a mix of cold and warm days. I’ve worn a tank top and shorts on Christmas day. However last year we had 4 nights in a row of hard freeze with daytime temps barely above freezing. That is unheard of! I have radishes, carrots, mustard greens, tomatoes and peppers growing at the moment. Soon I’ll put in some garlic, peas, more greens, carrots, lettuce, turnips and I might grow some cucumbers on the western wall of my house. We can grow things straight through the winter here. In fact, our season of no growth is summer…July through August.

]]> Comment on Suddenly, everything is possible! by Simon Stratton http://www.stratta.org/blog/?p=30#comment-261 Simon Stratton Sun, 27 Nov 2011 15:21:26 +0000 http://www.stratta.org/blog/?p=30#comment-261 Hi, I can't believe you've not updated this since March! We tried some of the lovely Orange infused Olive Oil this weekend (new product!) and have a couple of suggestions for recipes that worked out very well: For a luxurious breakfast - crusty toasted white bread, dribbled with the Orange infused Olive Oil and lots of black pepper, then place a couple of slices of fried smoked bacon on the top - the fruitiness of the oil against the salty smoked bacon gives it a delicious bbq'd taste. We also discovered that slices of Manchego cheese brushed with a little of the Orange Oil goes down a treat at dinner parties, and if you really want to blow them away, also sprinkle the slices with a little instant coffee a la Jamie Oliver. The orange, coffee and creamy cheese combine beautifully. We've also been experimenting with the tarragon oil as this seems to be the herb of the moment (see the tarragon, vanilla and raspberry sauce on Masterchef this week as an example) and have discovered a delicious luxurious but easy-to-make courgette and cherry tomato omelette with parsley and tarragon. It takes 20 minutes to make (including prep) and looks mouth watering. Here's the recipe (or what I remember doing): One and a half courgettes (chop into thick half-centimeter slices) 6 cherry tomatoes (cut in half) 4 eggs two large dollops of creme fraiche (table spoons) handful of chopped parsley Tarragon infused Olive Oil. Salt and pepper. Fry the sliced courgettes and cherry tomatoes on a medium heat until brown, soft and slightly caramalised. Pour them into a bowl for later Whisk the eggs into the creme fraiche Add the chopped parsley and a good long drizzle of the tarragon oil. And lots of ground pepper and a couple of pinches of salt. Drizzle the tarragon oil into a pan, heat on the low and add the omelette mixure. Turn the heat up a little. When the bottom of the omelette is cooked, but the top is still runny, take the frying pan off the hob, add the cooked courgettes and cherry tomatoes to the top and put it under the grill for three minutes or until the top of the omlette has solidified around the courgettes and toms and gone slightly brown. Best eaten with some sweet potato chips that have been roasted in the oven. Delicious. Hi, I can’t believe you’ve not updated this since March! We tried some of the lovely Orange infused Olive Oil this weekend (new product!) and have a couple of suggestions for recipes that worked out very well: For a luxurious breakfast – crusty toasted white bread, dribbled with the Orange infused Olive Oil and lots of black pepper, then place a couple of slices of fried smoked bacon on the top – the fruitiness of the oil against the salty smoked bacon gives it a delicious bbq’d taste. We also discovered that slices of Manchego cheese brushed with a little of the Orange Oil goes down a treat at dinner parties, and if you really want to blow them away, also sprinkle the slices with a little instant coffee a la Jamie Oliver. The orange, coffee and creamy cheese combine beautifully.
We’ve also been experimenting with the tarragon oil as this seems to be the herb of the moment (see the tarragon, vanilla and raspberry sauce on Masterchef this week as an example) and have discovered a delicious luxurious but easy-to-make courgette and cherry tomato omelette with parsley and tarragon. It takes 20 minutes to make (including prep) and looks mouth watering. Here’s the recipe (or what I remember doing):

One and a half courgettes (chop into thick half-centimeter slices)
6 cherry tomatoes (cut in half)
4 eggs
two large dollops of creme fraiche (table spoons)
handful of chopped parsley
Tarragon infused Olive Oil.
Salt and pepper.

Fry the sliced courgettes and cherry tomatoes on a medium heat until brown, soft and slightly caramalised.
Pour them into a bowl for later
Whisk the eggs into the creme fraiche
Add the chopped parsley and a good long drizzle of the tarragon oil.
And lots of ground pepper and a couple of pinches of salt.
Drizzle the tarragon oil into a pan, heat on the low and add the omelette mixure. Turn the heat up a little.
When the bottom of the omelette is cooked, but the top is still runny, take the frying pan off the hob, add the cooked courgettes and cherry tomatoes to the top and put it under the grill for three minutes or until the top of the omlette has solidified around the courgettes and toms and gone slightly brown.

Best eaten with some sweet potato chips that have been roasted in the oven.

Delicious.

]]> Comment on Fruits are busy ripening… by Helen http://www.stratta.org/blog/?p=1#comment-87 Helen Sat, 11 Jun 2011 20:33:18 +0000 http://www.stratta.org/blog/?p=1#comment-87 Found you! Good meeting you at the wedding last weekend! Weren't they lucky with the weather! Love the website! Found you! Good meeting you at the wedding last weekend! Weren’t they lucky with the weather! Love the website!

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