Posted on December 28, 2021December 28, 2021Thai green curry From garden: cilantro, bok choy, walking onion. Other ingredients include random assorted vegetables. It was delicious!! Thanks Paula!!!
Posted on December 21, 2021December 21, 2021Ground cherry raisins At least 20 hours on 95°F temperature in the dehydrator. I did a lot of stops and starts so I’ll go straight through next time and get the timing more accurate.
Posted on December 12, 2021December 12, 2021Venison and hog chili paste with sweet basil and egg foo yong Paula cooked us this delicious Thai sour and spicy entree. From the garden ingredients were green tomatoes, walking onions, and cilantro. The dessert in the middle is called bua loy, which is rice flour balls in sweetened coconut milk. A delicious and filling meal!!
Posted on December 11, 2021December 11, 2021Generous neighbors Our neighbors have a crabapple tree that is loaded with fruit, and offered us as many as we can pick. Yesterday, with the Chef and Paula and me, that was about 50 pounds. Paula and the Chef cut off the blossom ends and boiled them. More updates as they occur! The Chef made tiny adorable ham croissants with lemon garlic aioli for dinner. Swiss chard (Fordham giant variety) from the garden is the green.
Posted on December 4, 2021December 4, 2021The illusion of plenty Green tomatoes have been gradually ripening indoors. Had kale and tomato salad and a chard salad last night. The Chef is not a kale fan. I’m not sure I was either by itself, needed either more pre treatment or mixing in other greens.
Posted on November 29, 2021November 29, 2021Saturday butter beans We did more fall garden clean up on Saturday. Look at the size of the roots on this Peruvian ground cherry!! Neat clouds. The Lima bean vines were dead but still had some green pods, so we asked The Chef to attempt butter beans. He also added a few slices of jalapeño. Some drier limas that still need drying but weren’t green enough for the butter beans. Yum! Thanksgiving leftovers with butter beans.
Posted on November 29, 2021November 29, 2021It’s a (turkey) wrap The Chef informed me that the tomatoes and some poblano and chimayó peppers were from the garden. The lettuce is from a local farm.
Posted on November 20, 2021November 20, 2021Last bits of vacation last week Common persimmon tree. A native with edible fruit! Yum! I will try to sprout some. Yum. Gracie likes to eat fallen ripe persimmons. Mom served blackberry cobbler with homemade no churn ice cream too. A different day: leftover juice and berries from the cobbler with shortbread and whipping cream. Judy gave me this Mexican sage which Paula helped me plant as soon as I got home last Saturday. Good vacation but time to hit the road! Reunited!!!! I am informed the cat was profoundly lonesome, clingy, and annoying in the absence of his big sister.
Posted on November 9, 2021November 9, 2021New stuff Read this good book Mom had. “A new garden ethic” by Benjamin Vogt. Definitely recommend it! Arguments for planting native plants and considering all our little friends and neighbors both animals and plants. Paula, we’re borrowing this. Seeds from home! Mom collected the common persimmon before I arrived.
Posted on November 9, 2021November 9, 2021Garden produce journeys south Mom incorporated Swiss Chard and tomatoes from our garden into an oil and lemon stir fry to accompany honey salmon and potato-leek soup.