Getting along in the garden's compost pile

9/5/12 COOK’S CORNER

BETTY KAISER

My husband (the Master Gardener) and I usually get along quite well in the garden. He does most of the work. I help with weeding and do most of the cooking. We both enjoy the fruit of our labors. There’s just one area we disagree on—the compost pile. I like an active, neat and tidy compost pile. One that is layered properly, turned regularly and productive within a few months.

In a perfect world, I would be a by-the-book composter. I’ve read all about how to create a hot (or active) pile. You layer naturally decomposing matter like a cake: One part shredded dry plant matter and one part green plant matter like vegetable trimming, grass clippings, weeks and kitchen scraps (no meat). All that is topped with a layer of soil, soaked and watered periodically. As the pile heats up, the ingredients decompose and it shrinks. Once a week or so, it is turned to move materials from the center of the pile to the outside.

And therein lies the problem: I’m not very good at turning the pile. I’m good at nagging Chuck to do it and he’s good at ignoring me. So our compost pile at this time of year grows some of the strangest volunteer plants imaginable—everything from knobby squash to mutant tomatoes with a few petunias thrown in for good measure. In many ways it looks like a strange piece of modern urban art.

You see, Mr. Kaiser prefers what he calls a cold or passive composting pile. He knows about these things because as a Master Gardener trainee, composting was his specialty. He even has a diploma in composting! To cold compost you dump stuff in and ignore it until late fall. It takes less effort and longer to decompose (one year!) but he doesn’t care. He says the result is the same and a lot less work. And of course, he’s right. And that’s equally irritating.

Now, while I’m grumbling about the compost pile, the vegetables have to be eaten, canned, frozen or given away. What to do? Our zucchini crop has outdone itself this year. I’m tired of canning green beans and tomatoes. So today I’m going to share some simple ideas to help use up some of this bounty. And if your garden is anything like mine, maybe you can use some of these ideas.

The summer soup is a reminder that it’s never too hot or too cold to serve a delicious fresh tasting soup. Be sure and add a simple green salad with fruit and a crispy loaf of sour dough bread.

The Summer Green Bean Salad recipe I found on a blog is wonderful. The hazelnuts really dress it up and it makes a great company side dish. Try it soon. Enjoy!

LATE SUMMER VEGETABLE SOUP

1 small onion, quartered, slice thin

1 tablespoon olive oil

5 cups reduced-sodium vegetable broth

1 cup zucchini, sliced

1 (15 1/2 ounce) cans navy beans, rinsed, drained

1 cup red potatoes, peeled, diced

1 cup sweet potatoes, peeled, diced

1 cup corn

1 cup peas

1 cup green beans, cut into 1-inch pieced

1 cup tomatoes, peeled, chopped

1/4 teaspoon ground pepper

1/8 teaspoon ground turmeric

1-2 teaspoons Italian seasoning

A few red pepper flakes

1/4 cup celery leaves, chopped

2 tablespoons tomato paste

A couple of dashes of Tabasco sauce.

In a large saucepan, sauté onion in oil until tender, then add the next 13 ingredients. Bring to a boil, then reduce heat, cover & simmer for about 25-30 minutes or until vegetables are tender. Add more liquid as needed.

Remove from heat, then stir in celery leaves, tomato paste and Tabasco. Cover & let stand for 5 minutes before serving. SERVES 6.

Mixed Green Salad

6 cups torn romaine lettuce

1/2 cup thinly sliced red onion

1/2 cup diced avocado

Few black olives

1 orange, peeled and diced

Put salad greens in large bowl and layer with onion, avocado, black olives and oranges. Refrigerate and prepare dressing.

Vinaigrette:

1/4 cup fresh lime juice

1 tablespoon sugar

2 teaspoons extra-virgin olive oil

1/4 teaspoon garlic salt

1/4 teaspoon cumin

Whisk together all ingredients and set aside until serving time. Toss gently to combine with salad ingredients.

SUMMER GREEN BEAN SALAD RECIPE

“101 COOKBOOKS”

3/4 pound green beans, stems pinched off

1 teaspoon finely chopped chives
1/4 teaspoon finely chopped fresh thyme
1 tablespoon minced shallots
2 tablespoons lemon juice
2 tablespoons heavy cream
scant 1/4 teaspoon salt
tiny pinch of freshly ground pepper
1/3 cup olive oil
1 teaspoon honey (optional)

A handful of frisee or little gem hearts

A handful of small cherry tomatoes, each cut in half
1/2 cup hazelnuts, smashed and toasted

Start by making the dressing. Whisk together the chives, thyme, shallots, lemon juice, heavy cream, salt and pepper. Whisk in the olive oil with a fork, stirring until everything comes together. Taste and adjust for seasoning. Add more lemon juice if you like or a touch of honey to counterbalance the sour. Set aside.

In the meantime, bring two quarts of water to a boil. Salt generously and stir in the green beans. Cook for about 1 1/2 minutes. Just until the beans brighten up and soften a touch. Go a bit beyond "al dente" here for this salad. Quickly drain them and run under cold water to stop the cooking.

In a large bowl toss the green beans with the frisee, about 1/2 of the hazelnuts, with a big splash of the dressing. Toss well. Taste, and add more dressing; salt or pepper at this point. Toss again if needed. Add the tomatoes and toss very gently.

You can turn this out onto a platter or plate individually topped with the remaining hazelnuts. Serves about 4.

Keep it simple and keep it seasonal! 

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare.