How Much Can You Carry on a Bike Part II

weight bench on Xtracycle

Despite owning a cargo bike for seven years, using it to haul countless loads of groceries, hardware and even people, I often find myself doubting its capabilities. Recently, I needed to transport an unused weight bench a few blocks to a friend’s house. I put the task off for weeks, assuming that I’d need to do this on one of the days we rent a car.

Impatient with the mess in the garage, I decided to see if I could bike it over. I strapped the weight bench to my Xtracycle and off I went on one of the smuggest journeys of my life. My smugness did not go unnoticed. As I crossed Sunset Boulevard a fixie riding hipster rode up alongside and shot some video with his smart phone. In addition to this blog, my weight bench journey is immortalized somewhere on Facebook.

It took two trips–one for the bench and the other to move 100 pounds of weights and a barbell.

I still owe Syd Mead a load of watermelons.

Delicious Cauliflower

cauliflowr

For me, cauliflower is a vegetable which eludes inspiration. I eat it raw. I roast it. I’ve made soup with it once or twice. That’s about the sum of my historic use of cauliflower. Now, everything has changed. I’ve found a recipe for cauliflower which I love.

It comes from a book called Vegetarian Dishes from the Middle East, by Arto der Haroutunian. I think I’ve mentioned it before. It’s a good, reliable book. Lately I’ve been on a deep Middle Eastern jag, cooking out of this book every day. Erik is in hog heaven, because he hasn’t had to cook in weeks. I’m in heaven because I’m eating exactly what I’m craving.

Anyway, back to the cauliflower. It’s an easy recipe that comes from north-west Syria, where, according to the author, it is considered a regional specialty. It has a lovely, rich flavor. I never knew tomatoes and cauliflower could be such good friends. The ingredients are pretty basic. And we all have a lonely can of tomato paste on the shelf that needs to be used, don’t we?

We’ve been eating it hippie style, over brown rice, but it would be more elegant over an herbed pilaf, or it could be used as a side dish. I suspect it would be good cold, too, but we’ve never had leftovers.

Cauliflower in Tomato Sauce (Kharnabit Emforakeh)

  • 1 large head of cauliflower
  • 6-8 tablespoons of oil
  • 2 cloves of garlic, crushed
  • 3 green/spring onions, sliced thin (I’m sure you could sub. regular onion for this)
  • 2 tablespoons tomato paste
  • 2-3 tablespoons water
  • 1 teaspoon salt
  • 1/2 tsp black pepper
  • juice of one lemon  (maybe 2 tablespoons–to taste)
  • parsley for garnish

Wash, core and break up the cauliflower into bite sized florets.

Steam, boil or elsewise cook the cauliflower until it is just tender. Don’t overcook, because it will receive some more cooking down the line. Drain if necessary.

Add the 6-8 T of oil to a big frying pan. My favorite cast iron pan is 10 inches and it’s crowded for this, but it works. Heat the oil and add the cooked cauliflower. Fry over med-high heat, turning carefully with a spatula, until the cauliflower is kissed with little brown marks.

Remove the cauliflower from the pan at this point and set aside. Add the green onions and pressed or smashed garlic to that same frying pan. Add a splash more oil if it seems dry, and cook these for just 2 minutes or so. Don’t let the garlic burn.  Then add the tomato paste and the water, which thins it, as well as the salt and pepper, and let that all cook for another couple of minutes.

Next, return the cauliflower to the pan and toss it with the sauce. Let it cook a few minutes more until it’s nice and hot and the sauce has a chance to sink in.

Just before you take it off the heat, sprinkle the lemon juice over the cauliflower. The author calls for the juice of 1 lemon, which is a very imprecise quantity–basically, this is very much a “to taste” thing. I find 2 tablespoons works for me.

Garnish with parsley and serve.

Serves 4

Variant: I really like tomato paste. I sneak it straight off the spoon. If you’re like me, you can up the amount of tomato paste in the recipe–double it, say. This results in a thicker, redder sauce and much more pronounced tomato sauce flavor. The original version is subtler, more classy.

Picture Sunday: Baldassare Forestiere’s Underground Paradise

underground

Sicilian immigrant Baldassare Forestiere spent 40 years, until his death in 1946, digging an underground house to escape the unforgiving heat of Fresno, California. He hoped that his underground abode would someday become a hotel. That never happened, but he did manage to create, in my opinion, one of the most striking residences in the United States. We’ll do a longer post about it, but in the meantime, here’s two photos of one of the many citrus trees he planted in a maze of underground atriums.

undergroundorange

See the website of Forestiere’s underground gardens for more information.

Saturday Linkages: Controversy Edition

takeaseat

Gardening
Homegrown polenta? Floriani corn plants deliver ‘amazing flavor’ http://fw.to/2ju3QtE

The High Line in Person by Susan Harris http://gardenrant.com/2013/08/the-high-line-in-person.html?utm_source=feedly …

Knocked Out—and not in a good way by James Roush http://gardenrant.com/2013/08/knocked-out-and-not-in-a-good-way.html?utm_source=feedly …

Hackin’
Open Tech Forever: permaculture/open tech startup: http://boingboing.net/2013/08/21/open-tech-forever-permacultur.html …

MIT Has Had a Secret Pirate Program This Whole Time http://www.themarysue.com/mit-pirate-program/ …

Things All Scouts Should Know: 16 Camping and Life Hacks from 1911 http://www.artofmanliness.com/2013/08/20/things-all-scouts-should-know-16-camping-and-life-hacks-from-1911/

Hyping
Don’t Believe the Hype(rloop) http://thebillfold.com/2013/08/dont-believe-the-hyperloop/ …

Anonymous funeral director explains the big con behind the industry, coffins, and embalming http://boingboing.net/2013/08/19/anonymous-funeral-director-exp.html …

On the Phenomenon of Bulls**t Jobs http://www.strikemag.org/bullshit-jobs/ 

The water sommelier of Los Angeles: http://boingboing.net/2013/08/20/the-water-sommelier-of-los-ang.html …

Karp’s Sweet Quince Update

Karp's Sweet Quince

Several years ago I planted a variety of quince called Karp’s Sweet Quince, named after local pomologist and writer David Karp. This variety comes from Peru and is unusual in that it can be eaten fresh.

But my quince tree has struggled a bit. The soil it occupies is not the best and it’s been plagued with fungal issues. But I can report that you can, indeed, eat the fruit fresh. The texture was not the best, but the fruit I ate was damaged and immature so it was not exactly a fair sample.

Quince is not the only tree I’ve been having trouble with. Thrips took out our crop of nectaplums and damaged our nectarines. I’ve vowed this winter to pay more attention to the needs of our fruit trees. Towards that end I’m reading Michael Phillip’s book The Holistic Orchard. If you have an idea what the damage on my quince is caused by I’d appreciate a comment. David Karp thought it might be brown rot with some insect damage.

If you live in the Los Angeles area, Weiser Family Farms should be selling a small amount of Karp’s Sweet Quince at local farmer’s markets. But you’ll have to beat away the artisinal jam producers and celebrity chefs if you want to get your hands on some.