Posted on October 27, 2021October 27, 2021Tuesday 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.
Posted on October 24, 2021October 24, 2021Threshing and winnowing last spring’s coriander Two of our friends came over yesterday and all four of us decided to deal with the coriander we’ve saved since spring. No reason, we just hadn’t had time to do it yet. Look carefully to see pouring to let wind take away non-seed bits.
Posted on October 10, 2021October 10, 2021Saturday harvest and new lake The original moon and stars watermelon is still here. The tendril is turning brown so it may be ready soon? I harvested 162 g of oregano from the front and back yard. The Chef dehydrated it and removed the stems, and the final dry weight was 20 g. Some blackjack oak acorns. Walking towards a new lake. Briar got to stand in the lake. A leopard frog in the raised bed, hiding.
Posted on October 5, 2021October 5, 2021Ground cherries and vanilla ice cream A collaboration between The Chef and Paula
Posted on September 26, 2021September 26, 2021Ground cherries Not as many as last year I think. Testing dehydrating a few to see how they are dried. Also drying oregano at the same time.
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, 2021September 25, 2021Okra use! Dominican sofrito sour bean soup with okra, by Paula.
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. 😎
Posted on September 22, 2021September 22, 2021BCT Bacon chard tomato sandwich. Chard and tomatoes from garden. Bread from Paula!!