"But now in September the garden has cooled, and with it my possessiveness. The sun warms my back instead of beating on my head ... The harvest has dwindled, and I have grown apart from the intense midsummer relationship that brought it on."
~ Robert Finch
TOAD LILY (Tricyrtis 'variegata")
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SESAME PORK TENDERLOIN
~ A long marinade and quick grilling make for a lovely simple supper, perfect for warm autumn evenings
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2 well-trimmed boneless pork tenderloins
1/4 cup orange juice
1/2 cup soy sauce
1 Tbsp. sesame oil
1 Tbsp. toasted sesame seeds
1 Tbsp. rice vinegar
1 Tbsp. minced garlic
1 Tbsp. grated ginger (1 tsp. powdered ginger)
2 Tbsp. extra-virgin olive oil
- Combine orange juice, soy sauce, sesame oil, sesame seeds, vinegar, garlic, ginger and olive oil. Pour over pork tenderloins (either in glass container or large plastic bag) and marinate overnight, turning frequently.
- Preheat grill. Remove pork from marinade. Place marinade in pan, bring to boil and simmer 5 minutes.
- Cook tenderloins over medium heat until desired doneness, about 8-10 minutes per side. Let rest 7 minutes. Slice on the diagonal and serve with sauce. (4 servings)
- (Can also roast in 375-degree oven for 15-20 minutes or until internal temperature reaches 140-145 degrees. Allow to rest before slicing on the diagonal).
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BAKED CUCUMBERS
~ Trust me, this is a delight for that bumper crop of cucumbers! From Wine Spectator (Sept 2009) comes this 'unexpected delight', adapted by Julie Powell from Julia Child - Mastering the Art of French Cooking
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4 cucumbers, peeled, halved lengthwise, seeded, and cut into 2 x 1/2 inch pieces
2 Tbsp. white wine vinegar (I like white balsamic)
1 tsp. salt or more to taste
2 pinches sugar
2 Tbsp. extra-virgin olive oil
1/2 cup fresh mint (fresh is a must and hopefully lots in your garden), cut into chiffonade, plus another 1/2 cup if desired
3 Tbsp. thinly sliced scallions
freshly ground black pepper
1/2 cup crumbled feta cheese
- Combine cucumbers, vinegar, salt and sugar in a bowl and toss. Set aside to marinate for half an hour.
- Meanwhile, preheat oven to 375-degrees. Drain cucumbers and pat dry. In baking dish, combine cucumbers with oil, 1/2 cup mint, scallions and pepper. Bake, uncovered, for 30 minutes, stirring periodically. Stir in cheese, and bake 10 minutes more. Cucumbers should retain some firmness but not be browned.
- Transfer to serving dish. Stir in remaining 1/2 cup mint (if desired). Taste and adjust seasoning as necessary. (4 servings)
Comments
i am thrilled you are back...i have thought of you so often and lifted you up in prayer. your photos are amazing...love this toad lily...so intriguing.
happy september.
Just between us, I think the individual responsible for naming this exotic beauty 'Toad' Lily deserves to get roundhouse kicked by Chuck Norris.
It's certainly good to see you back my friend!
I read your 7 things about meme - it was great. I loved the image of you secretly scoffing M&Ms in bed!!!
Going back to work after the 7 week school holidays has been a shock to my physical system (I've taught 34 tai chi sessions and their associated warm-up routines in 3 days this week!)so today is MY day ....... I'm going to make your raspberry mousse with my Autumn raspberries and then I'm going to make your baked cucumbers for tea! (and then tomorrow I'm off on an outdoor pursuits weekend for a rest!)
Have a great weekend!
Nutty
x
Beautiful toad lily, love the color.
Marnie
Indeed, a great way to enjoy a bumper crop of cukes, Dee. I love this refreshing recipe ... do hope you give it a try!
And happy Autumn to you, dear Marmee. Thank you for your thoughtful words and prayers these past few weeks. Aren't toad lilies lovely ... so much character in its tiny face :)
I'm most impressed by your stamina, Nutty! Wow ... 34 tai chi classes (would love to be your student)! Enjoy your day off and Bon Appetit!
My dear Marysol ... ever near with your wit, wisdom and warm support. (((BIG HUGS)))
Hi Marnie. Have not yet seen Julie & Julia but have heard great reviews from all who have. (My well-worn and stained copy of Mastering the Art of French Cooking ~ a tribute to my old mentor, Julia Child ... French Onion Soup, tweaked a bit, the best).
I LOVE my toad lilies, Monica! I've sprinkled them here & there throughout the garden ... a welcome happy face for this waning time of year. Can't remember where mine came from (variegated) but most likely either Pontiac Farmer's Market, Goldner-Walsh or English Gardens.
Hubyy just diagnoised with diabetes so have been looking for healthy veggies and 'loin' ideas. Learning to cook and eat differently is a challenge, but we are both determined. :)
Take care dear Joey!
Lovely toad lilies! I agree with Marysol, this plant has been sadly misnamed:)
Delighted to see you again, Barbee, and thank you for your kind comment. Happy Autumn Gardening!
Hi dear Beckie ~ trust me, I know the challenge of diabetes, Type 2rampant in my family. Thankfully, I'm fine. Actually, the diet is easy to follow. I think you might find lots of goodies here since, except for occasional delightful desserts, we mostly follow the Mediterranean diet ... lots of fresh veggies and lean grilled chicken/meat/fish/seafood. Good luck and do hope you are feeling fine also. Thanks for your thoughtful support ...
These are 2 tasty treats, Rose ... flavors that compliment each other and perfect for the abundance of cukes in gardens/markets. Mr. Ho-Hum is not much for 'going to movies' so, with our busy life of late, I also expect to see Julie & Julia on DVD. Do you have toad lilies in your garden? So easy to grow and such a delight!
Great quote.
Didn't realize toad lilies were bloomimg now...have to take a look...haven't been messing with the garden lately.
Katarina