Spring is wonderful because it is full of flowers that are brave enough to push up and bare their faces to the chilly days. They dare us to forget the dark winter months, and how could we not in the company of daffodils? Some flowers, though, wait until the season is well underway, even turning slightly sultry. When I see roses, I know that things have finally started to heat up and Summer is on its way.
Then I begin to panic at the number of seedlings still in the greenhouse, and I wonder how much longer I can grow lettuce without it wanting to bolt immediately.
We have a more or less year-round gardening season, because our winters are quite mild. The summers, however, are relentlessly hot and dry, so they are the real challenge. There are many plants that will just grind to a halt when it gets much over 90 F, and lettuce won’t even germinate once the soil gets too warm.
Now that we have daytime temperatures in the 80s, it feels like the clock is ticking. In a couple of months, we’ll be hoping for anything under 100! These days are a bit of a scramble.
When we’re very busy in the garden, I like to make food I don’t have to think much about. Curried Beef and Tomato Noodles is a great favorite of Baki and Ali’s, and it’s a great way to stretch a small amount of meat (as I discovered when it turned out I had one small steak to feed three people). My mom used to make it all the time, and I’m pretty sure this is more or less how she taught me to do it.
Noodles- wheat flour noodles, egg or not. (if you’re in the Pacific NW, you can get my family’s all-time favorite, Rose Brand noodles)
Neutral tasting oil for frying
A bunch of green onions
1 cup chopped tomatoes (I used canned because tomatoes are meaningless at this time of year)
1 to 2 T curry powder (I like Sun Brand)
Here’s what you do:
1. Put the steak in the freezer.
2. Cook the noodles. If you can do this in advance, it helps- a few hours us fine, and overnight works too. Rice and noodles fry better when they’re not all hot and starchy.
3. Stir fry the noodles in batches in a big hot wok. To do this, get the wok hot and add about 2 T oil. Put in a third of the noodles and stir to coat in the oil. Let the noodles sit a while, so they get a bit browned. Stir them up again and then let them sit. Repeat a few times, then add about 1T soy sauce and stir it in for color. Put the noodles in a big bowl as you finish cooking them.
4. Get your steak out of the freezer and slice it really thinly- freezing it first makes this easy. Then toss it with the curry powder.
5. Chop the green onion into 1/2 in slices, greens and whites. Chop up your tomatoes too.
6. You are about ten minutes from done now. Get that wok hot again and add 1T oil. Stir fry the onions and add them to the noodles.
7. Put 1/3 of the seasoned meat in the wok and cook. Don’t forget to let it sit a little to brown it. Add to the bowl and repeat with the rest of the meat, adding oil as necessary.
8. By now the wok is probably a bit crusty. So tip in the tomatoes and stir them around to get all the bits off the wok. Let the tomatoes cook until they are saucy, then tip the whole big bowl of noodles and meat and onions and all back into the wok. Stir it all up and you’re ready to eat.
These instructions may be a bit verbose, but it’s easy and it goes fast (frying the noodles is the longest bit).
Kaya made a lunge for one of my noodles at the table, so I gave it to him and he frantically opened and closed his hands when he had finished. Baki took more than he could eat, so I let Kaya have his bowl. When he was done meticulously picking every noodle out, he stuck his whole face in.