Author Archives: nicolemarkle

The overseer

Yesterday morning I realized I was obsessed with my garden. At 8:30 a.m. I put on rain gear and went out in a storm to check my seedlings. As I was walking back inside, I noticed a hooded figure above the fence 2 yards over — it was my neighbor with a green thumb, doing the same thing I had just done.

My garden on 4/25.
My garden the day it was built, 3/20.

What’s in the bed (all purchased as seedlings, except for the beans): Leeks, strawberries, tomatoes, sugar snap peas, burgundy beans, bell pepper, cilantro, parsley, jalapeno, thyme and rosemary.

What’s in the pots (all started from seed): Carrots, oregano, catnip, basil and more tomatoes.

I planted too much — there’s not enough room to transplant everything from the pots into the bed. It’s my first year growing a real garden, so it’s sort of trial and error.

So far, I’m really amazed at the resilience of plants. My garden doesn’t need me — I’m just the overseer.

Caprese pasta with sausage

Yesterday was the first day of the Carolina Beach farmers market. I found two of my favorite things: sausage and cheese.

Sausage and cheese make me happy!

The mozzarella was made by folks in Kure Beach, and the pork was raised in Burgaw. They made a nice dinner.

Caprese pasta with sausage and garlic toast

Caprese pasta with sausage

1/2 lb. sausage

Red wine and balsamic vinegar (optional)

1/2 lb. pasta (Yes, my rigatoni was homemade! But that’s another post.)

1/2 pint cherry tomatoes

2 cloves garlic, minced

6 basil leaves, chiffonade

Olive oil

Parmesan cheese

Mozzarella, cubed

Place sausages in high-sided pan. Pour in a little red wine, balsamic vinegar and just enough water to come halfway up the sausages. Bring to boil over medium heat. Sausages will turn brown and plump up when cooked. Flip sausages and turn heat to high to reduce cooking liquid. Once water has dissolved, balsamic and wine will turn into a sticky glaze, and sausages will sear on bottom side. Remove from heat and let cool. Slice sausages into bite-size pieces.

Bring separate pot of water to boil. Add handful of salt, and boil pasta until al dente. Strain pasta, reserving some of the cooking liquid.

Toss pasta with sausage, tomatoes, garlic, basil, olive oil and grated Parmesan. Add pasta water if needed.

Spoon pasta onto plates and top with handful of mozzarella cubes.

The McBibb

Hubby thought of the name for these short rib Bibb lettuce wraps. I converted shredded beef left over from a restaurant meal to an Asian-style wrap. The key: Soy sauce, sesame oil and lots of ginger.

The McBibb

I should also note that all of the recipe ingredients (that aren’t Produce Box or leftover items) are things from my pantry. That’s the point of weeknight dinners — cheap and quick! If you don’t have one or two of the ingredients, no worries.

The McBibb

6-8 whole Bibb lettuce leaves, washed and patted dry

Olive oil

1 leek, sliced and rinsed

2 cloves garlic, minced

Approximately 1 cup shredded cooked beef* (ground beef or pork would work, too)

Sesame oil

Soy sauce

1 inch piece ginger

1 grated carrot

Crispy rice noodles

1 cup rice (I used instant white)

1 cup beef stock*

Rice wine vinegar

Heat olive oil over medium-high heat. Add leeks and saute until translucent. Add garlic and saute another minute. Add beef and warm through (if using raw, obviously cook completely). Once beef is done, add splash of sesame oil and soy sauce. Grate in half of the ginger. Remove from heat.

For instant rice: Bring beef stock and splash of rice wine vinegar to a boil. Stir in rice and cover. Remove from heat and let sit 5 minutes. Fluff rice with fork and grate in remaining ginger.

To serve: Put beef and rice on top of Bibb lettuce leaf. Top with grated carrot and crispy rice noodles.

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Recipe key | Bold ingredient = Produce Box item | Asterisk ingredient* = Leftover item

Sweet potato leek scramble

No photo for this one, folks! Mornings are hard …

Sweet potato leek scramble

1/4 cup diced sweet potato*

2 tbsp. sliced leeks*

Butter

2 eggs

Salt, pepper

Rub nonstick pan with butter. Saute veggies over medium heat.

Reduce heat to low.

Whisk 2 eggs, salt and pepper. Add to pan. Cook, stirring occasionally, until eggs are almost set. Remove from heat and serve.

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Recipe key | Bold ingredient = Produce Box item | Asterisk ingredient* = Leftover item