2. OTHER AND MISCELLANEOUS

FOOD

Fruits, vegetables, seafood and various prepared dishes from my kitchen and gardens
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Swiss Chard, Bright Lights grows beautifully in containers. I grow it every year and eat it all summer to killing frost in Phippsburg, Maine
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Swiss Chard, Bright Lights grows beautifully in containers. I grow it every year and eat it all summer to killing frost in Phippsburg, Maine

2011Bright LightsGreyledgeJulyMainePhippsburgSagadahoc CountySwiss ChardTotman Coveagruicultural zone 5botanicalchardcoastalcolorfulcontainercookeddecorativeediblefoodgardengreengreenshardingharvestkilling rostprettyrawredred stemssummervegetable

  • Swiss Chard, Bright Lights grows beautifully in containers. I grow it every year and eat it all summer to killing frost in Phippsburg, Maine
  • Golden Hubbard squash, stem end, right, a dry fleshed winter squash, cousin to the better known Blue Hubbard. This squash if delicious baked with butter. The squash weighed 22 pounds. I cut into dinner sized chunks and baked it with olive oil, salt and pepper. I froze big bags of it which we have subsequently eaten. It was as good if not better from the freezer. I covered the pre baked pieces with foil and heated them in the oven at 350 degrees.
  • Golden Hubbard squash, stem end left to right. A winter squash. This one weighed 21 pounds. Delicious!
  • Golden Hubbard squash, blossom end, center
  • "Beer Butt Chicken" also known as "Bud chicken," a delicious way to prepare fowl. The beer steams the bird from the inside while the outside gets crispy. The potato holds the steam inside the bird. This bird was not yet finished, but I couldn't help taking the picture. It looks like some very odd person! And, edible - bring out your inner cannibal!
  • Spahgetti squash detail
  • Shrimp, Phippsburg Maine fished from waters surrounding Seguin Island, Phippsburg Maine
  • gorgeous red or purple cabbage still growing in the field with rain drops on it, Monhegan Island, Maine
  • fresh picked Kale, makes a great soup with lots of garlic or roasted to make kale chips
  • detail of sliced, red or purple cabbage about to be braised with apple cider vinegar, butter, salt, pepper, chili flakes and brown sugar. Near the end, caraway seeds are thrown in until the aroma of them lifts with steam from the cabbage, then served. Voila!
  • tomatoes sliced in half about to be roasted or for a salad, perhaps. or salsa, or tomatoe pie or eaten with a little salt and pepper. My grandmother used to get us to eat them with a bit of sugar sprinkled on them.
  • Fiddleheads sauteed in butter and garlic, a spring food ritual in Maine
  • assorted tomatoes from summer harvest, Phippsburg Maine
  • Wind icebergs, Pinot Grigio?
  • Sea Bass scales
  • Pickling jars nineteenth century Phipppsburg Maine used for storing pickled foods in the early 1800s
  • Hod full of clams, Phippsburg Maine
  • the label says it all! wonderful on most everything, especially eggs and rice. I love the esthetics of the label and the wooden top
  • still life of winter and spaghetti squashes, lemon and braided garlic on Italian platter
  • Untitled photo
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