Who is the curtest little tomato? Yes you are! Ok I did not talk to these adorable currant tomatoes that a friend gave me from her plant-look, these are in a teacup! I did of course save seeds. The flavour in one tiny, currant sized tomato is amazing.
And knowing my interest in these things, my friend Aoth sent these pictures of moss and of this most fabulously textured bark in England ( yes that's her, and yes she was a model).
With our indigenous “pumpkin”, calabaza squash, in full season we buy a wedge every week and I try a new recipe. Epicurious.com has been a good source for recipes, some are great as is, and others, like this one, needed some tweaking. Here’s my version which turns out to be very much like those I had in South East Asia. Note that the roasting of the shallots is important for the flavour.
Ingredients
3 shallots, unpeeled (1 small onion can also be used) 11/2 to 2 pounds kabocha or calabaza squash, unpeeled and with seeds removed, cut into 2 inch cubes. If calabaza squash peel is tough do peel before cutting into cubes. 1 cup canned or fresh coconut milk 2 cups vegetable or chicken broth 1 cup loosely packed cilantro or Thai basil leaves, chopped 1 tablespoon grated white part lemongrass or a few blades of lemon grass Hot pepper to taste ( eg chili flakes, thai chilis, bird peppers) (optional) 1 teaspoon grated ginger (optional) 2 aji dulce ( seasoning) peppers (optional) 1/2 teaspoon salt 2 tablespoons Thai fish sauce (optional) 1 tablespoon brown sugar 1 tablespoon soy sauce Generous grindings of black pepper To garnish: 1/4 cup minced scallion greens (optional)
Method
In a heavy skillet, or on gas grill, dry roast/ grill the shallots, turning occasionally until softened and blackened. Peel, cut the shallots in quarters.
Place the shallots, pumpkin cubes, coconut milk, broth, lemongrass, hot pepper, aji dulce pepper, ginger and coriander leaves or half the Thai basil leaves in a large pot and bring to a boil. Add the salt and simmer over medium heat until the pumpkin is tender, about 20 minutes. Stir in the fish sauce (if using), the sugar and soy sauce and cook for another 3 to 4 minutes.
Remove lemongrass leaves, whole hot pepper, cilantro or basil stems, and any other coarse parts. Puree soup. If using Thai basil add the other half after pureeing.
Taste for salt.
Serve with generous grindings of black pepper, garnish with chopped scallion greens. Serves 6.
One of my favorite herbs, and one of the easiest to grow in tropical and sub tropical climates. It always puzzles me why basil is hardly ever grown in the Caribbean. Above, the classic, Genovese, the best tasting for pesto and with tomatoes.
The variations in the varieties of basil are so great its like growing more than one herb. My marvelous discovery of this basil growing season has been Blue Spice basil, which lives up to its description of smelling “fruity with vanilla”. It’s the most delightful smelling basil. It tastes like it smells, too, so its nice in fruit salads and drinks.
Thai basil
I sowed Johhny’s Queenette-Thai basils are so aromatic and totally necessary for certain Asian dishes. Great also sprinkled on pizza and pasta. Queenette ties with “Siam Magic” as the best Thai basil I have grown. You can keep Thai basil plants going for a couple years in warm climates. Many Asian recipes in the American media which call for cilantro actually use Thai basil in the original.
I also sowed “Johnny’s Bouquet mix” though I really can’t tell for sure which types came up (except for the Thai, purple and lemon varieties) and but all plants are wonderfully fragrant, with tasty leaves.
The best lemon basil I ever had was from a plant grown from a packet of Samen Mauser brand seed I picked up in Geneva. It was the first lemon basil I ever grew, so I did not know that all others were not as equal, hence I did not take the time to save seed. The plant lasted for about two years.
Lemon basil
A complement to basil in dishes, this one is grown all over the Caribbean-habanero pepper-this particular one wickedly hot. One pepper pod equals use in an entire week's cooking! I use a tiny chip when making pesto.
My friend, Aoth, sent me these pics she took in her new hometown of Horsham, England. Just in time for Blooms Day, since I have only the same blooms to show. So here's the blooms on her side of the Atlantic first: I will love to learn the names of these.
And here are my flaming, color saturated blooms: desert rose, tithonia, bougainvillea, oleander
The Chalky Mount district in St Andrews, Barbados is known for it clay deposits and a number of potteries. Potteries were established here since the nineteenth century. This is a piece of artwork by Hamilton Wiltshire, an accomplished Barbadian Potter.
Above, by Hamilton's Pottery
Lots of colorful and practical pieces are made by Earthworks Pottery (though not of local clay). I picked up the most neat soap dishes and mini vases. I loved these large serving platters.
But my heart belongs to Hamilton's Pottery as Hamilton works on redesigns of traditional pottery, as well as lovely glazes, reminiscent of fine Japanese glazed pottery.
I wonder why I never thought of growing this plant before, after all its related to the edible weed that thrives in my garden. I remember as a child that my mother and aunt grew the double ones-a pink and white kind and a bright pink. I prefer this single form, and think these shades are just luscious. Imagine I bought these10 days ago in 4 inch pots! They have more than doubled in size.
This pink is the exact shade of a favourite piece of Thai silk. The petals really do look like delicate silk.
Blue Spice with its slightly fuzzy leaves
