Monday, June 27, 2011

Growth Spurt

Growth is everywhere--the children, the plants (including weeds), the chickens, and our ever expanding view of how to nurture our family.  Here are some scenes from the garden:
Three Sisters

Marina di Chioggia

Sugar Snap Pea Bloom

Red and White Cabbage

We are lucky to have such an abundance!

Here's hoping that your garden is doing well.  I would love for you to share some photos here!

Friday, June 24, 2011

{this moment}

Inspired by Soulemama:

"{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.
If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see.
Have a lovely weekend!"

Wednesday, June 15, 2011

Tickling Tomato Plants

We love tomatoes.  We have planted them in the main garden, the children's garden, the fairy flower garden, in pots and soon they will also become some of the edible landscaping in front of the house.  We have several varieties, mostly heirloom, and this year will be our first attempt at seed saving.  I recently read "Gardening by the Inch", published by Rodale Inc, in which the authors suggested "tickling" tomato plants "to help them grow strong and stocky!"  Leggy is not an attribute I strive for when it comes to tomato gardening.


Tickling the tomato plants is also (another) great way to involve my kids in tending to the garden, as they are just the right height to help me.


I am hoping for strong, stocky tomato plants with great roots.

Tuesday, June 14, 2011

Roasted Rhubarb with Local Honey and Sea Salt

A visit from two close friends today was the inspiration for roasting the rhubarb, though we didn't talk about how to prepare it.  We were actually discussing rhubarb's neighbor in my garden, horseradish, and how simple changes to the preparation have a big impact on flavor.  I love using our local honey, purchased from a fellow food co-op member, and the addition of the sea salt was not only to brighten the sweetness of the dish but also to add another element.  The result:  sour, sweet, and savory, with rhubarb truly the star.  I tested the rhubarb over vanilla bean ice cream, but it would make an interesting sauce to top grilled chicken.


Roasted Rhubarb with Local Honey and Sea Salt
Preheat oven to 375 degrees.
Cut rhubarb stalks on the diagonal, approximately 1/2 inches in length and place in a bowl.
Use only enough local honey to coat the rhubarb.
Pour rhubarb and honey onto a parchment lined baking sheet and sprinkle with coarse sea salt.
Bake 10 minutes or until a knife easily pierces the rhubarb, but it is still firm (not mushy).

What new rhubarb recipes are you creating or using?

Wednesday, June 8, 2011

Harvesting Spring Onions


I have to admit that I don't quite remember planting onions last year.  These onions over wintered in the garden and with all the sun and rainfall, recently sent up their flower bulbs.  So they needed to be harvested, as advised by this book.  My youngest and I harvested dozens of onions--red, yellow and white.  Now, the task with be to preserve them in some fashion (those that we don't share with family and friends) as they do not keep in storage.

Onions drying on the chicken tractor.
What are your favorite ways to preserve your harvest?

Monday, June 6, 2011

Frozen *bliss*

Popsicles are required warm weather treats.  I was so excited to read the email title from Smitten Kitchen earlier this week:  Fudge Popsicles.  As promised, they were incredibly good.

The recipe is from Matt Bites new book, On a Stick!  I was glad to be introduced to this blog, his food photography is inspiring.

The next frozen treat on my list is a creamsicle.  What warm weather treats are you enjoying?

Friday, June 3, 2011

{this moment}

Inspired by Soulemama:
"{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.
If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see."