Posted on April 3, 2022April 3, 2022Redbud flowers are edible Paula has put them on our salad. The salad also contains the chijimisai greens.
Posted on March 25, 2022March 25, 2022Indoor tomato, outdoor dinner Wes put the indoor Dwarf Audrey’s Love tomato in slices on this sandwich. “hello I am sandwich” During clean up, I saw one daffodil blooming by the compost. It came with the house.
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, 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 24, 2021November 24, 2021Garden clean up Another Peruvian ground cherry finally ripened!! They seem to be a late year fruit. I hope it’s just the plants are big enough and not a day length sensitivity. A standard ground cherry. Paula pointed out the lovely net effect on the husk. We found several like it. True bugs!!!! There were dozens, grumpy we disturbed them. We put the leaves back after we got the ground cherries we were there for. Left some for them and next year’s seeding too. The Chef was busy too.
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 4, 2021November 4, 2021Cubist ideal of melon That’s what some of my coworkers called this moon and stars watermelon. Dog for scale with the ideal melon and its very cute spotted friend. I think they didn’t have enough time to ripen before the vine died (not even frost, just sort of browned and died) as they weren’t as sweet as I was expecting or hoping. But definitely not awful. I will try growing again.
Posted on September 26, 2021September 26, 2021Afternoon harvest and repotting Buckwheat is blooming. Peruvian ground cherries are having a few potential fruits! Paula and I repotted all the winter babies. More babies. The Missouri Yellow Watermelon weighs almost 12 lbs! It’s so ripe that when I started to slice, it cracked open more on its own. It was very tasty and sweet and crisp. In the evening, I sliced some peppers for freezing. Green ones are jalapeños from our garden and red ones are serranos from a friend. I made a small batch of salsa verde. Too little to can, so I froze it.
Posted on September 25, 2021Fancy, that’ll teach me (Wednesday dinner) Course 1: garlic lemon aioli with rolled prosciutto, atop bacon fat flatbread, on a bed of radicchio, drizzled with goji tomatillo (garden) syrup, topped with Leonberger cheese, and garnished with a mini bell pepper slice (garden) and white currant tomatoes (garden). Course 2: venison bone broth made with carrots, celery, parsley (garden), with chopped onions (last of garden) and pearled barley, garnished with mini bell peppers (garden) and served with the bacon fat flatbread. Course 3: braised venison shoulder seasoned with rosemary (garden), shiitake mushroom, serrano peppers (a friend’s garden), and onion (garden). Plated with radicchio, garlic lemon aioli, sliced tomatoes (garden), and a sea of goji tomatillo (garden) syrup. In lieu of pictures of course 4 (fresh vanilla bean frozen custard a la Paula), here is the dog hoping for course 3. We ate the ice cream and didn’t take a picture. 😎