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It is hard to believe my blog, VintageGardenGal is celebrating seven years! I started writing VintageGardenGal on September 4, 2008. With over 253 posts under my belt, it has been a wonderful experience to share with all of you. Thank you for your continued interest and support!

How does one celebrate a blog milestone? How about with a celebration "Grape Harvest Cake!" Ever since I read the book, We've Always Had Paris and Provence, A Scrapbook of Our Life in France, by Patricia and Walter Wells, I've always wanted to make Patricia Well's "Grape Harvest Cake" from Chapter 23. She makes this cake often May to September at her Provence Farmhouse, using various seasonal fruit, and grapes from their vineyard in the fall.

My husband, John, and I too, have a vineyard in which we grow Syrah grapes. Well, it is a bit of "lemons to lemonade" story. We did not have a good grape-growing year, low yield, and not even our traditional harvest event. Normally, I am so busy with the harvest, winemaking, family and friends in town that a "Grape Harvest Cake" is nearly out of the question. This year I took our "petite" yield of good fruit, and said, "I am going to make this harvest cake for my blog anniversary, and share it with all of you."

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Grape Harvest Cake

Recipe Type:  Dessert
Cuisine: Provence
Author: Patricia Wells
Cook time: 55 mins
Serves: 12

A simple Provence cake that uses seasonal fruit, and grapes in particular in the fall. If you don't grow grapes, use fresh purple grapes such as Champagne grapes. This cake is made with olive oil, typical of Provence, creating a cake that is moist and light. You will need a 9 inch springform pan and an electric mixer fitted with a whisk. Lightly sprinkle powdered sugar over the finished cake as an optional garnish before cutting and serving.

Ingredients

• 2 large eggs, at room temperature
• 2/3 cup sugar
• 1/2 cup extra-virgin olive oil
• 1/3 cup nonfat milk
• 1/2 teaspoon vanilla paste ( vanilla extract)
• 1-1/2 cups unbleached all-purpose flour
• 3/4 tsp baking powder
• Pinch of sea salt
• Grated zest of 1 lemon, and 1 orange, preferably organic
• 2 pounds small fresh purple grapes (which have to be carefully seeded if they have seeds)

Instructions

1. Olive oil and flour a springform cake pan. Tap out an excess flour.
2. Preheat the oven to 375 degrees F.
3. In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar at high speed until thick and lemon-colored, about 3 minutes. Add the olive oil, milk, vanilla, and mix just to blend.
4. Combine the flour, baking powder, and salt into a large bowl. Add the lemon and orange zest and toss to coat the zest with flour. Spoon the flour mixture into the egg mixture and stir to blend. Let this mixture sit for 10 minutes, to allow the flour to absorb the liquids. Stir three-fourths of the fruit into the batter. Spoon the batter into the prepared cake pan, smoothing over the top with a spatula.
5. Place the pan in the center of the oven and bake for 15 minutes. Remove from the oven and scatter the remaining grapes on top of the cake. Bake until the top is a deep golden brown and the cake feels firm, about 40 minutes more, for a total baking time of 55 minutes.
6. Remove to a rack to cool. After 10 minutes, run a knife along the side of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Serve at room temperature, cutting into thin wedges.

When I have guests visiting, I like to serve them two special house appetizers because they are so good and easy to make. Both appetizers can be partially made ahead of time, and then quickly assembled before serving.  Enjoy!

Goat Cheese with Marinated Olives

Recipe Type: Appetizer

Cuisine: Mediterranean

Author: Chef Jenn

Prep time: 25 mins

Total time: 25 mins

Serves: 4-6

A simple to make tapenade that is a crowd pleaser. I always double the recipe.

Ingredients

• 1/2 cup assorted olives (such as Kalamata, Gaeta, and Picholine)
• 2 cloves garlic, sliced thin
• 1/2 tbsp fresh rosemary leaves
• 1 tbsp orange zest
• 1 tbsp lemon zest
• 1/4 tsp red pepper flakes
• 3 tbsp olive oil
• 2 tsp lemon juice
• 4 oz goat cheese

Instructions

1. Drain olives if in brine.
2. If olives still have pits; with the back of the knife, lightly crush the olives and remove pits.
3. Combine all ingredients for marinated olives and mix well.
4. Cover and refrigerate for 2 days, turning and shaking several times.
5. To serve place goat cheese onto a plate and pour marinated olives over the top.
6. Serve with warm pita bread cut into wedges or rustic crackers.
7. *Can be made 5 days ahead. Keep refrigerated until ready to use. Let olive mixture come to room temperature and pour over goat cheese.

3.2.2499

 

Six-Layer Bombay Cheese Spread

Recipe Type: Appetizer

Cuisine: Indian

Author: Janet Leutel

Serves: 6-8

Ingredients

• 8 oz cream cheese, at room temperature
• 4 oz sharp cheddar cheese, grated
• 1/4 tsp curry powder
• 1/3 cup mango chutney
• 2 tbsp shredded coconut
• 2 tbsp scallions
• 1/4 cup toasted pecans
• 1 1/2 tbsp currants
• 2-3 apples, cut in thin wedges

Instructions

1. Combine cream cheese, cheddar cheese, and curry powder in the bowl of an electric mixer. (A food processor works as well)
2. Mix until well blended.
3. Shape the mixture into a disk 5-1/2 inches in diameter and one inch high.
4. Refrigerate until firm, at least 45 minutes or overnight.
5. To assemble, place cheese on serving tray.
6. Spread mango chutney on top.
7. Sprinkle with coconut flakes, nuts, scallions, and currants over the chutney.
8. Arrange apple slices and crackers around the cheese to serve.

3.2.2499

"China tea, the scent of hyacinths, wood fires and bowls of violets--that is my mental picture of an agreeable February afternoon." --Constance Spry I agree, Constance, and what about soup to take the chill out of you, such as one of my favorites, White Bean, Pasta, and Swiss Chard Soup. I saw this recipe in a Williams-Sonoma catalog years ago. It is adapted from Williams-Sonoma Collection Series, Soup, by Diane Rossen Worthington.

It is a nice hearty soup laden with carrots, greens, and thick egg noodles. I use Swiss Chard or kale, interchangeably or combined for this recipe, straight out of my kitchen garden this time of year, carefully rinsed, and cut into julienne strips. So good for you, and tasty is this soup. Garnish it with freshly grated Parmigiano-Reggiano Cheese, and a thick slice of toasted whole grain bread. It is so easy to make, it is a perfect winter soup to keep you going and glowing.

Please share if you have a favorite winter soup. Please comment if you are a fan of Diane Rossen Worthington and her cookbooks.

According to Carlsbad seed pioneer, Charles B. Ledgerwood, in Southern California we can grow beets, carrots, radish, and Swiss chard throughout the year. Ever since I learned that, I've been growing all kinds of beets. Pictured here is Bull's Blood Beet, just pulled from my potager. There are many wonderful beets to grow like the Italian heirloom, Chioggia, with its pretty red and white ring, and another favorite of mine, Golden Beets.

I don't know why, but the beets that I grow in my garden do not bleed as much on my hands and cutting board, as those bought from the store. I recommend growing beets in your garden, and using them in this fabulous recipe of Giada de Laurentiiis. This is a perfect recipe for the holidays with the red beets, dried cherries, and green avocado. Enjoy!

Beet and Goat Cheese Arugula Salad

Recipe from Giada De Laurentiis, slightly adapted. This salad can be made with any type of beet. Red beets, avocado, and dried cherries make for a festive salad for the holidays. A nice spring adaptation is golden beets, avocado, and golden raisins. Warning, red beets are extremely messy and will bleed. Golden and Chioggia beets tend to be less messy.

Makes 4 servings.

Ingredients:

¼ cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
salt and freshly ground black pepper
6 medium beets, peeled and quartered
6 cups fresh arugula
½ cup walnuts, toasted, coarsely chopped
¼ cup dried cranberries or dried cherries
½ avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbed

Directions:

Line a baking sheet with foil. Preheat the oven to 450 degrees F.

Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast about 40-45 minutes until the beets are just tender and slightly caramelized, stirring occasionally. Set aside and cool.

Toss the arugula, walnuts, and dried cherries in a large bowl with enough vinaigrette to coat. Season the salad, to taste with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

With an abundance of ripe heirloom tomatoes and Italian basil this month, the two flavors are naturals to be enjoyed together. Doesn't this pesto look like green gold? I started my basil from planted rows of basil seed tape. This was a new method, which looking back worked out well. It took a while for the seedlings to rev up, but with our recent heat, all the basil took off.

I had an abundance of vine-ripened Sun Gold and Sweet 100 cherry tomatoes from the garden. The vibrant color alone is so beautiful.  These tomatoes are  ripe, sweet and ready to eat. I halved the cherry tomatoes, and added a little coarse sea salt and pepper. I then set the tomatoes aside, until the pasta was cooked.

I made the Classic Basil Pesto recipe out of the new The Sunset Edible Garden Cookbook: Fresh, Healthy Cooking from the Garden. Sunset mentions that they originally published this recipe in 1959, and back them suggested serving it over sliced fresh mozzarella slices. When I made this recipe, I doubled it. I would not suggest doubling the garlic amount, when doubling the recipe.

I have really enjoyed this new edible cookbook, and would highly recommend it. It is a great natural step for the gardener, and how to best use one's harvest. I like the recipes, the format, and the photos. There are many more tempting pesto recipes to try, too. Parsley-Mint Pistachio Pesto, Swiss Chard Pesto Pasta, Arugula Pesto Farfalle anyone?

Please share  your favorite pesto recipe from the garden.

Do you have an abundance of tomatoes right now? The best recipes from the garden are the simplest--letting natural flavors shine on their own. Insalata Caprese is all about fresh, natural flavors of summer. If you have a plethora of tomatoes now, try this Insalata Caprese recipe from Red, White, and Greens : The Italian Way with Vegetables. It is also available online through epicurious, Insalata Caprese.

Created on the island of Capri, Italy sometime in the 1950's at the Trattoria de Vincenzo, it is a simple, yet sensational tomato and mozzarella salad. This salad demands the freshest sun-ripened tomatoes, cow's milk mozzarella, and the finest extra virgin olive oil. It is as divine to bring to your table, as it is to taste. It just doesn't get any better than this.

I used my ripe summer heirloom tomatoes, Kellogs Breakfast (Orange) and Black Carbon (Smoky), from tomato plants I started this spring. Out of my herb garden, I picked fresh basil leaves. I drizzled my favorite Trader Joe's extra virgin olive oil sparingly over the salad. I purchased fresh mozzarella from Costco, conveniently pre-sliced in 1/4" rounds.

Please comment if you have made Insalata Caprese before. Please share what you make with your abundance of tomatoes from your garden this time of year.

"A cauliflower is a cabbage with a college education."-- Mark Twain.  My first attempt growing cauliflower has been very surprising and rewarding. Last November I started a winter vegetable garden and ventured into the unknown. I had never grown many of the winter vegetables, including cauliflower.

Cauliflower seedlings can be found at local nurseries. Look for varieties that are self-blanching, which means you don't have to tie leaves overhead as soon as the center white curd forms to protect them from sunlight. Cauliflower seedlings are easy to grow, but need space. Plant seedlings 16"-18" apart and in rows 2 1/2' apart. Water regularly and soon you will have a large white cauliflower head to harvest. Cauliflowers are ready to harvest when edges begin to loosen.

The exquisite flavor of a home-grown cauliflower makes it really worth growing in your own garden. Harvest a cauliflower by cutting the center white head at its base. Rinse your cauliflower head. It is delicious raw, cut up in bite size pieces. Why not serve it, with the original Green Goddess Dressing as a dip. What a treat, that just doesn't get any better.

My chickens love cauliflower leaves as a treat. Please share if you grow cauliflower in your garden. Please share your favorite recipe for cauliflower.

Green Goddess Dressing

This is a classic dressing, just as popular and versatile today as the year it was created. It is thought to have originated at the Palace Hotel in San Francisco in 1927. The only difference now, is we use a food processor, rather than mincing and mixing all of the ingredients by hand. It can used as a dip, with seafood, and as a salad dressing. I was introduced to this recipe when I attended Georgeanne Brennan's "Provence in California Culinary Weekends" in February 2011.

1 cup mayonnaise

1 clove garlic, chopped

3 anchovy fillets, chopped

1/4 cup chopped chives

1/4 cup chopped parsley

1 tablespoon chopped tarragon

1 tablespoon lemon juice

1 tablespoon Champagne vinegar

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

1/2 cup sour cream or creme fraiche

Combine all ingredients in a food processor; puree until a luscious green and blended. Makes about one and a half (1-1/2) cups. Yum.

Look  for all of your tucked away garden trugs,  and use them for entertaining, like this one re-purposed for a fall buffet.

A vintage garden trug, dated 1962, and purchased at a flea market a few years ago, adds "oohs" and "aahs" when guests start serving themselves to a little morning brunch. Turned upside down, and strategically placed on the table, this trug gives a special occasion dish added height, interest and character. Clipped branches of bay laurel leaves garnish the corners.

Garden trugs are traditionally a shallow basket usually made out of strips of wood, intended to hold cut flowers or fresh produce. They can be re-purposed for many uses, from garden to home.

Goat Cheese, Smoked Ham, and Artichoke Strata, Bon Appetit 1997, is the dish highlighted on the vintage trug. This recipe is supreme for any special occasion from Christmas morning to Easter Brunch. This recipe is a favorite among my garden friends, and my first introduction to it.

It requires quite a few different ingredients, and time assembling, but well worth it at the first bite. To help a hostess further,  it can be made a day ahead and chilled. For vegetarians, smoked ham can be replaced with fresh spinach.

Please share how you use your garden trugs. Please comment on your favorite trug.

VintageGardenGal Tidbit Thyme....

Timber Press has a new book out,  Concrete Garden Projects. This book offers up an inspiring array of creative projects that can be made for next to nothing. Follow the easy, step-by-step instructions to make containers of all sizes, benches and stools, ponds and birdbaths, pavers and stepping stones — and even a barbecue.

Celebrating the release of Concrete Garden Projects, Timber Press is hosting a two-week long giveaway from October 11-21, 2011, where entrants can win a copy of the book, a $25 gift certificate to Home Depot, and a set of molds. Readers can enter by submitting their email address at, Concrete Garden Projects. Good luck!