Category: Cooking

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Last 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.
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Tuesday evening

A milkweed beetle!! Very exciting! It’s sitting on a tepary bean though, silly friend.
Salvia greggii are doing amazing right now.
“landlocked gumbo” says the Chef. Okra, mini bell pepper, tam jalapeño pepper, and moss curled parsley all from garden.
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Afternoon 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.
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Fancy, 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. 😎