Recipe: Mediterranean Summer Salad

Mediterranean Summer Salad

By Melinda V. McLain

I recently made this salad for a tailgate at the Santa Fe Opera, but it is both perfect for any picnic potluck or substantial enough to serve as a main dish. It is also easy to substitute ingredients for dietary preferences or make it using the bounty of your garden! It keeps well and is easy to serve outside. Quantities below are general, but I try to make sure the ingredients are somewhat evenly distributed, so you get a bit of everything in each bite. Enjoy!

Mediterranean Summer Salad

Serves six

Ingredients:

1 cup Israeli pearl couscous (or farro) or gluten-free couscous

1 large cucumber chopped bite-sized

2 Large heirloom tomatoes chopped or a cup of cherry tomatoes halved

1 small red onion finely chopped

3 oz of Feta cheese (cheaper to chop the brick than buy crumbles)

3 oz Kalamata olives (half a jar from Trader Joe’s) or to taste

2 tbsp Chopped fresh parsley

2 tbsp Olive oil

Fresh lemon juice from two large lemons (we use Meyer lemons from garden)

Salt & Pepper to taste

Optional: Add roasted or broiled chicken cut into bite-sized chunks or chickpeas for veggie and vegan-friendly extra protein. 

Instructions:

  1. Cook the couscous. I learned how to do this from Bob’s Red Mill. Drain it, run cold water over it, and cool it in the fridge in a large bowl that you can also use to serve outside.

  2. Squeeze the juice of two large lemons into the couscous and add a couple of tablespoons of good olive oil. Mix well.

  3. Chop cucumber, tomatoes, feta, olives, onion and parsley. (or whatever veggies you have on hand or in your garden) and toss into the bowl of couscous.

  4. Toss well and make sure ingredients are evenly distributed. Taste it enthusiastically to make sure it’s good! ;-)

  5. Store in fridge until needed so that flavors combine well. It’s often better the next day.

Meet Your Tablemates: The Hedges

In The Community

Meet Joyce & Scott Hedges, community volunteers at the Good Table. Joyce and Scott talk about their experience working with The Good Table and their hopes for the possibilities it will bring to the El Sobrante community.

Special thanks to Jacob Day for taking the video and conducting the interview, Nicole Morin for editing, and Joyce & Scott for chatting with us.

Join us for our next Work + Fun Day!

When: Saturday, July 30th from 12-3 PM

Where: 5166 Sobrante Ave, El Sobrante 94803

Sat. July 30th will be our Community Work + Fun Day @ 5166 Sobrante Ave, 12- 3p. Wear sturdy shoes and clothing and bring work gloves and favorite gardening tools. And please bring a good quality mask so we can all stay safe from COVID and construction dust.

Help us share the Good word by following us on Facebook and Instagram

Gardening Tip: Watch Out!

Watch Out!

By Bonnie Hariton (07/20/22)

Photo = Dan Hariton heading out to their Pinole garden

It's one thing to notice that last year's hollyhocks have sprinkled seeds here and there in the backyard. You know what they are even as seedlings and cheer them on. It's another thing to notice that your raised beds - neglected over the winter this time - have been densely re-populated with grasses, spiky weeds, and the indefatigable bindweed. You recognize them all and sigh, realizing how much work it will be to pull them out. It is another thing entirely to notice a plant that you do not recognize, one that gives you a distinctly uneasy feeling.

I encountered the plant in the bed where tomatoes grew last year: a sturdy stem about five feet tall, with small white flowers in an umbrella shape on the top, and ghastly, irregularly shaped, red purple splotches on the smooth stem. I instinctively felt warned and wary. Stop, I told my husband, Dan. We must check this out before we clean up the bed. It was Hemlock. Poison hemlock (Conium maculatum), a deadly,  invasive species that has been spreading around the United States. Online research and a plant identifier app confirmed it. Looks sort of like Queen Anne's lace but not. Looks sort of ferny, carroty, but not. And there were more than one.

We wondered if we could eradicate it without dying. All parts - leaves, stem, roots, seeds, and juices - are dangerous and toxic if eaten, inhaled, or touched. We found help from KateVan Druff.

Dan put on a hazmat suit with a hood, wore thick gloves, a mask, goggles, and washable shoes. I stayed indoors and prayed. The largest hemlock was too firmly rooted to pull out by hand. Dan had to cut the stem and extract the foot-long, white-carrot-like tap root and lateral shoots with a five-foot-long, thirty pound steel pike used (with rope) as a lever. He put the plants in a thick black garbage bag, tied it tightly closed, and disposed of it in the garbage - not in the compost bin. Even dead, hemlock can remain poisonous for years. We inspected more of the surrounding area and had a neighbor's help, with a small bulldozer, to uproot a tenacious bush that had become encumbered with hemlock. Weeks later, we removed some three dozen young seedlings that had sprouted up in the general area. This time we could recognize them from their leaves alone. 

The moral of this story is: know your landscape, trust your instincts, get help. And, as always, Live Long and Garden!


Sat. July 30 will be our Community Work + Fun Day @ 5166 Sobrante Ave, 12- 3p. Wear sturdy shoes and clothing and bring work gloves and favorite gardening tools. And please bring a good quality mask so we can all stay safe from COVID and construction dust.

Recipe: Raw Zucchini Salad

SHREDDED ZUCCHINI SALAD (V/GF)

Lightly adapted from Cuisine Niçoise

Serves 4

It’s THAT time of year - everyone’s garden is full of zucchini and the search for new ways to use all this bounty is on! In addition to using a spiralizer to make zoodles and the always popular zucchini bread, we’ve really been enjoying making raw zucchini salads. They are fast, refreshing and easy!

The simplest version is to chop off the ends of the zucchini and grate it (skin and all) into a bowl using a box grater or the grating attachment on a food processor. Toss with lemon juice (we have a Meyer lemon tree that is always loaded) olive oil, salt & pepper. It’s also nice to add garlic salt or a bit of fresh garlic. You can make a lot and keep it in the fridge for a couple of days in a mason jar.

Raw zucchini can also become the base for fancier salads too such as this lovely recipe from Maja Lukic of Veggies & Gin. This recipe adds cherry tomatoes and teaches you how to make a chiffonade of basil - something I can’t wait to try!

Ingredients:

4 zucchini, unpeeled

2 cups cherry tomatoes

1 cup micro radish (or other micro greens)

1/2 cup basil

1 tbsp champagne vinegar 

1 tsp Dijon mustard

1 tbsp fresh lemon juice

2 tbsp olive oil

sea salt, pepper

Instructions:

Wash and trim the zucchini (no need to peel). Grate the zucchini on a box grater or process in a food processor with the shredding attachment. Toss the zucchini with 1/2 tsp salt in a colander. Set aside to drain for 30 minutes. 

Whisk together the champagne vinegar, mustard, lemon juice, and olive oil. 

Wash and halve or quarter the cherry tomatoes. 

Drain the zucchini and squeeze out all of the extra liquid. You can either wrap up the zucchini in a clean kitchen towel and wring it dry or just use your hands for the task. 

Toss the zucchini, cherry tomatoes, and vinaigrette together. Adjust the seasoning, adding more lemon juice or vinegar. It should taste bright and refreshing, not dull or chalky. Add more salt, if needed. 

Chill for at least 20 minutes before serving.

Chiffonade the basil: stack the leaves like a deck of cards, roll them up into a cigar (or yoga mat) and slice into 1/4-inch thick ribbons.

To serve, portion out 1 cup of the salad on each plate. Scatter micro radish and basil over the salad and drizzle with additional olive oil.

Store in the fridge for up to two days.

Note: Substitute white balsamic, white wine, or red wine vinegar for the champagne vinegar, if necessary. The zucchini should be pretty salty after draining so you may not need to add additional salt to the salad.

Connecting the Disconnected Dots

By Melinda V. McLain

As a pastor with a social justice mindset, I am always seeking to understand the connections between poverty, lack of opportunity and education, crime, and social problems such as drug addiction, mental illness and homelessness. And it may be that my own privilege as a well-educated middle strata white woman colors my thinking, but still I wonder: what sort of desperation coupled with addiction leads folks into lives of violence and thievery? And why is our society completely unable to do anything about it? Seriously, American “know how” is legendary, but apparently unable to address the most basic problems amongst our citizenry. Because I have now joined a long line of crime victims, I have some more data points to consider.

On or about Sunday, June 12th, 2022, copper wire thieves broke into our construction site and stole or disabled ALL of our rough electrical wiring, conduit, and junction boxes plus the boiler and plumbing parts for our floor radiant heat system. They also disabled and stole our security system and cameras and our cloud backup failed. The financial loss is well over $120,000 and even if our insurance claim is successful, we can never get the time back. So sadly, our already delayed and difficult road for being able to open The Good Table Cafe and Planting Justice Nursery in El Sobrante has lengthened.

When we discovered the break-in, we did what you do: we called the cops and our insurance company. We replaced the locks, the security system, and investigated new ways to try to protect the property from another invasion. We’re continuing to get estimates to repair the damage and we’re looking for new funding to cover gaps beyond insurance.

Over the last two weeks, I’ve found myself weeping with our longtime community volunteers who have worked so hard to help us get this project open to benefit the community. But sadness and tears aren’t the only responses I have received to the news. Some folks begin with “that’s awful”, but then ask question after question about how we could have secured the site better etc. I always stand amazed at how many people want to give you loads and loads of advice without a thought to whether or not it is helpful. And, in fact, these armchair security experts seem to have no awareness that it feels like “blaming the victim” at a time when one already feels quite vulnerable. But the most surprising and disappointing response for me is when the focus is all about “did the cops catch them?” Will there be an arrest? What’s the punishment for a crime like this? As if somehow solving the “crime” will magically put the wire back into the walls.

It is worth saying that it has been two weeks since the burglary and we have had zero contact from the sheriff’s department. Law enforcement is clearly not the solution to this problem despite what the “law and order” crowd may believe. After a disappointing call to the Contra Costa Sherrif today, I also discovered that they haven’t even done their bureaucratic duty. The report is still not available for the insurance company yet, let alone has it been passed up to the investigative division where supposedly the agency might try to solve the crime and/or add this information into some effort to close down those who buy stolen wire. No wonder the deputy who took the report asked me that if they found someone, “would we want to press charges”. I’m pretty sure she was hoping that we’d just give up from the outset.

Another dot to connect is that the rise in copper theft, like the epidemic of catalytic converter theft, is driven by the high prices paid for metals used in industrial applications such as electronics. Prices have skyrocketed in recent years as demand for these metals increases. And copper wire thieves are getting bolder and more reckless. Some are now targeting critical infrastructure such as public transit, freeways, and power substations - occasionally getting electrocuted in the process. While our local sheriff isn’t much interested in stopping this crime, the FBI has issued bulletins about how this crime targets critical infrastructure. So maybe a few power and freeway failures will get the powers that be to get busy on this problem?

I don’t have any sure-fire answers to how to prevent (or at this point) recover from crimes of this sort. But I do want to be part of creating communities where there are active strategies to reduce poverty while increasing access to quality education, jobs, and healthcare.

Our project to create a pay-what-you-can and pay-it-forward cafe, organic tree and plant nursery and gathering space for community is designed to help foster connections that help and heal in our increasingly disconnected world. If you’d like to learn more or help us, your support and/or tax-deductible gifts are welcome at: the-good-table.org.

We also welcome your presence each last Saturday of the month between 12-3p for our Community Work + Fun Days.

Melinda McLainComment
Meet Your Tablemates: Serge Glushkoff.

In The Community

Meet Environmental Scientist and Community Volunteer, Serge Glushkoff. Serge talks about his experience working with The Good Table and his efforts to foster "intentional community" in El Sobrante.

Special thanks to Jacob Day for taking the video and conducting the interview, Nicole Morin for editing, and Serge for chatting with us.

Join us for our next Work + Fun Day!

When: Saturday, June 25th from 12-3 PM

Where: 5166 Sobrante Ave, El Sobrante 94803

We host Work + Fun Days on the last Saturday of every month. Get a chance to tour our new 1.3 acre location, meet fellow Tablemates, and help get the site closer to Opening Day-ready!

Since a lot of construction is taking place at the site, we ask that you wear sturdy shoes, clothes you don’t mind getting dirty, and a face mask for dust and covid protection. Plus, don’t forget to bring your favorite gardening gloves and tools if you want to get down and dirty with us!

Help us share the Good word by following us on Facebook and Instagram

Aprium-Peach Cobbler Recipe

Aprium-Peach Cobbler Recipe

Here is a tasty Aprium-Peach Cobbler that you can put together easily in the summer when the universes of ripe apriums and peaches intersect. Now, this could have been an aprium cobbler, or a peach cobbler, or an apricot cobbler. But the apriums and the peaches were just a few steps apart at the farmers’ market, so aprium-peach cobbler it is!

 

Ingredients

Biscuits:

1 cup all-purpose flour

¼ cup sugar

1 teaspoon baking powder

½ teaspoon ground cinnamon

3 tablespoons margarine or butter

1 beaten egg

3 tablespoons milk

 

Filling:

½ cup sugar

1 tablespoon cornstarch

2 tablespoons water

2 cups peaches, peeled, pitted, and sliced

2 cups apriums, peeled, pitted, and sliced

2 teaspoons finely grated lemon zest

1 teaspoon lemon juice

1 teaspoon sugar or more for the biscuit topping at baking

Sweetened whipped cream or ice cream

 

Instructions

1.  For the biscuit topping: In a medium bowl stir together the flour, the ¼ cup sugar, baking powder, and cinnamon. Cut in the margarine or butter until the mix looks like coarse crumbs. Combine the egg and milk and set aside.

2.  For the filling: In a medium saucepan combine the ½ cup sugar and cornstarch; add water. Combine the peaches and apriums, lemon peel zest, and lemon juice and stir. Cook and stir till thickened and bubbly; stir gently so as not to break up the fruit. Transfer hot filling to a shallow 2-quart casserole.

3.  Add the egg mixture all at once to the dry ingredients, stirring just till moist. Spoon the topping into 6 to 8 mounds on the hot filling. Sprinkle liberally with 1 or more teaspoons of sugar.

4.  Bake in a 400ºF oven for 10 to 40 minutes (more time means the filling will be thicker and more gooey) or until a toothpick inserted into the biscuit topping comes out clean. Serve warm with sweetened whipped cream or ice cream.

Original recipe from: https://harvesttotable.com/cobbler/