Tag: food

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New 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.
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Cubist 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.
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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. 😎