tag:blogger.com,1999:blog-40393755377542755452024-03-13T03:31:16.042-07:00Mama's GiardinieraSnippets from my gardenGiardinierahttp://www.blogger.com/profile/00955057619128236544noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-4039375537754275545.post-9108987036018994612014-03-29T05:54:00.000-07:002014-03-29T05:54:12.109-07:00Gardeners Rant<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Iiv6xr0t9uQ/UzbAxWtbuFI/AAAAAAAAAQ0/Ronyojsmngw/s1600/farmherbsign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Iiv6xr0t9uQ/UzbAxWtbuFI/AAAAAAAAAQ0/Ronyojsmngw/s1600/farmherbsign.jpg" /></a></div>
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Every gardener has that day when he wonders if it “is all worth it?”.
Perhaps it’s the aching muscles following a day of preparing the
soil,turning compost and spreading manure that initiates this thought.
Or a conversation with a friend who in an off hand comment stated that
the time you spent in the garden could be better spent making some money
at a part time job, somewhere.<br />
Then there’s always the pragmatist, like one of my sisters, who wants
nothing to do with the outdoors or gardening except when it comes time
to swing a golf club, who adds up all the hours of labor involved in
seeding, planting, cultivating, nurturing and finally harvesting a crop,
converts those hours into dollars and then tells you how much cheaper
it is to simply buy at the market. Perhaps it’s the late frost that
caught you unaware or the dang beetles that ate your prize lilies that
makes you throw up your hands to the heavens and wonder “is this all
worth it?”.<br />
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It happened to me just a couple of weeks ago. While staring out upon the
garden, the raised beds merely shapes under a foot of snow, I was
taken by a wave of melancholy so sudden, I couldn’t imagine where it was
coming from. Before long I was wondering if the path I chose was worth
it? What caused me to feel like this? Did I regret losing time for
creating? Absolutely Not. Was I keeping a garden to save money on
groceries? Possibly, with todays rising prices, but No. I don’t think
so. Was I discouraged over losing a crop? No. If I didn’t have
failures,well sure, how else would I learn?<br />
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You’re getting older, I told myself. You’re not as strong as you used
to be. The muscles ache more and more every year. It’s only going to
get worse in years to come. I couldn’t even fathom managing the herb
farm I had for the previous 22 years. And yet I miss the greenhouse and
that wonderful humusy smell of rich earth every time I enter, and to
watch that miracle of growth of a seedling bed or simply to brush up
against the lemon verbena leaves that would so readily perfume the
greenhouse with a mere touch.<br />
And then I thought about my Dad’s garden. He talked about reducing
the size of his garden for years, but it didn’t happen. He’d say that he
“won’t keep much of a garden this year”, but I knew it would be just as
large and bigger than ever. He’d curse the spring mud ’cause he
couldn’t plant yet, and he’d brush the snow off the escarole before he
cut it just as he did for decades.<br />
Then I realized that I, like my father, would never weary of keeping a
garden. It simply isn’t in my bones or nature. I’ve told my dear hubby
for years now, that the day I stop gardening, he may as well plant me.<br />
There’s that bonding of the human spirit with the spirit of the earth
that takes place when keeping a garden that no amount of bodily
discomfort can diminish. Though I hate to admit it, it is, in fact, the
labor itself that satisfies. The kind of labor that at the end of the
day you can look upon, and see what you accomplished and feel like a
good mother to the earth.<br />
Is it all worth it? You bet. In fact, for me, it’s essential. I
couldn’t imagine a windowsill without a tray of spring seedlings popping
up in my house. This whole while, it was just miserable February making
me feel funky. I’m really not too fond of late February, unless I’m off
basking in the islands somewhere. Oh, don’t get me wrong, you’ll no
doubt hear me bellyaching this season over weather conditions, critter
attacks, aching muscles.. but by far you’ll hear and see the benefits I
will reap from my garden..and for me, this outweighs any pitfalls that
may come along my path. Now where are my mudmocks? Happy Spring
gardening!Giardinierahttp://www.blogger.com/profile/00955057619128236544noreply@blogger.com0tag:blogger.com,1999:blog-4039375537754275545.post-68549384118189436422014-03-17T05:56:00.000-07:002014-03-29T05:58:22.517-07:00Waiting for Spring<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Waiting for Spring..still!</td></tr>
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<br />Giardinierahttp://www.blogger.com/profile/00955057619128236544noreply@blogger.com0tag:blogger.com,1999:blog-4039375537754275545.post-82536057794964311102014-03-05T16:04:00.000-08:002014-03-05T16:04:59.402-08:00Hot Hot HotThough it was -4 degrees this morning, I'm dreaming of<i> heat!</i> Heat, as in hot pepper heat. This week the hot pepper seeds were planted, as we have many chilly days still ahead of us here in Maine before we see our last frost. I didn't add anything new to the line-up, but know that eventually more will be added when planting time rolls around. As popular as hot peppers have become, remarkably enough, we just see very few of them in our local nurseries, aside from the common ones. So for now we will have Aji Amarillo,Jalapenos, Anaheims, Hinklehautz and chili peppers along with our Italian sweets. <br />
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These were grown last summer in our garden:<br />
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Aji Amarillo- a Peruvian beauty, with moderate heat,and medium fruits that grew to nearly six foot tall!<br />
Hinklehautz- a great hot pepper, with fairly good heat.. but a fabulously prolific pepper that will withstand some chilly nites. I was still harvesting into October these little dears.. & so yummy too!This year I will pot up a couple to see how they fare over next winter indoors.<br />
Chili- Just run of the mill hot pepper, but I use many of them<br />
Jalapenos- Who doesn't use jalapenos? :-)<br />
Anaheims- moderate sized plant and fruit.. great for stuffing!<br />
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Can you tell I'm anxious for Spring's arrival yet?! <br />
Giardinierahttp://www.blogger.com/profile/00955057619128236544noreply@blogger.com0tag:blogger.com,1999:blog-4039375537754275545.post-86351200726777678882014-02-20T07:05:00.001-08:002014-02-20T07:05:14.293-08:00Garden Law<div class="separator" style="clear: both; text-align: center;">
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<br />Giardinierahttp://www.blogger.com/profile/00955057619128236544noreply@blogger.com0tag:blogger.com,1999:blog-4039375537754275545.post-61822908796097113822014-01-26T14:03:00.000-08:002014-01-26T14:03:17.014-08:00Onion Seeds<div class="separator" style="clear: both; text-align: center;">
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Welcome to the New Year! So far its been a rather cold and snowy winter so far. Cold would be understating it a wee bit! Of course, you know what January brings, aside from snow and frigid temperatures? Seed catalogs!! Some dismal weather days, just flipping through the colorful pages can warm you right down to your toes. </div>
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I just ordered my onion seed this week. Our storeage onions are keeping very well and the supply is still plentiful from 2013. I'll seed 2014 onion seed around mid-February and can't wait to see some green!</div>
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Spring is just around the corner, so start planning your garden!</div>
Giardinierahttp://www.blogger.com/profile/00955057619128236544noreply@blogger.com0tag:blogger.com,1999:blog-4039375537754275545.post-64277575391017267672014-01-16T14:20:00.000-08:002014-01-26T14:22:40.100-08:00Herb seeds<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-D_Ds1zIG_rY/UuWKH-WyyeI/AAAAAAAAAPU/lqgdnD7InmY/s1600/herbseeds+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-D_Ds1zIG_rY/UuWKH-WyyeI/AAAAAAAAAPU/lqgdnD7InmY/s1600/herbseeds+3.jpg" height="320" width="307" /></a></div>
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<span style="font-size: x-small;"><span style="font-family: Comic Sans MS;"> <span style="font-size: small;"> The
days are getting a little longer--the sun is getting a little brighter
<i>when</i> we see it and my seeds are beginning to arrive!! </span></span></span><br />
<span style="font-family: Comic Sans MS; font-size: small;">Spring
is just around the corner, or so I keep telling myself, about 55 more
days or sow. ;-) Think warm thoughts, and dream of luscious fresh
vegetables fresh from the vine. Til next thyme..</span>Giardinierahttp://www.blogger.com/profile/00955057619128236544noreply@blogger.com0tag:blogger.com,1999:blog-4039375537754275545.post-43402019952051063202013-12-23T14:13:00.000-08:002014-01-26T14:14:28.280-08:00Merry ChristmasThis Christmas Day, celebrate the loved ones you still have in your life
and allow yourself to believe that you will see all those you loved
again one day. Buon Natale! Merry Christmas to all! May 2014 bring you
peace in your heart and joy in your days. Happy holidays!<br />
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<br />Giardinierahttp://www.blogger.com/profile/00955057619128236544noreply@blogger.com1tag:blogger.com,1999:blog-4039375537754275545.post-37073378407131663622013-10-27T14:58:00.000-07:002014-01-26T15:03:23.907-08:00Autumn HarvestThis weekend, we harvested the remaining pumpkins in our pumpkin patch! I'm dreaming of pies, and breads right now.<br />
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And a friend sent this to me.. I just love it! It kind of looks like my kitchen counter right about now ;-)<br />
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<br />Giardinierahttp://www.blogger.com/profile/00955057619128236544noreply@blogger.com0tag:blogger.com,1999:blog-4039375537754275545.post-3207230518674917892013-08-08T14:55:00.000-07:002014-01-26T14:56:44.763-08:00Herbal SnippetsMints. mints, and more mints.. I just love them!<br />
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<br />Giardinierahttp://www.blogger.com/profile/00955057619128236544noreply@blogger.com0tag:blogger.com,1999:blog-4039375537754275545.post-73034630540126604562013-07-30T14:57:00.000-07:002014-01-26T14:58:35.299-08:00No CommentWordless.. whatever day! ;-)<br />
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Giardinierahttp://www.blogger.com/profile/00955057619128236544noreply@blogger.com0tag:blogger.com,1999:blog-4039375537754275545.post-31273909259415798402013-07-29T12:34:00.000-07:002013-07-29T12:46:41.062-07:00Minty Beet SaladBefore you read any further, run out to your garden and pull about six fresh beets. Then, bring them into the kitchen..trim their tops and give them a good rinse and into your pot they will go..to be slow boiled for about 20 minutes. As they are cooking, prepare this simple dressing.<br />
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<i> Fresh Beet Dressing</i><br />
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2 TBLS red wine vinegar</div>
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1 TBLS aged Balsamic vinegar</div>
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1/2 tsp sugar</div>
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1 TBLS olive oil</div>
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4 sprigs of any mint in your garden, minced</div>
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Once the beets have cooked, and have been drained and peeled and cooled down, quarter them into bite size pieces. Now cover them in this dressing, and toss gently. Add the mint lastly just before serving. We enjoy this salad chilled, and also at room temperature. Enjoy!Giardinierahttp://www.blogger.com/profile/00955057619128236544noreply@blogger.com0tag:blogger.com,1999:blog-4039375537754275545.post-39713294927845506162013-07-29T12:17:00.000-07:002013-07-29T12:17:15.215-07:00Beets, beets and more beets<br />
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I think I overdid it this year planting beets. But I have to say, the Detroit's and Chioggia beets have been just awesome! <br />
I use beets in any dishes.. roasted, steamed, pickled..and to make salads with, and with this heatwave we've been seeing lately..many salads were made. They are one of my favorite garden veggies. Well they won't be in short supply this year for sure :)<br />
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<br />Giardinierahttp://www.blogger.com/profile/00955057619128236544noreply@blogger.com0tag:blogger.com,1999:blog-4039375537754275545.post-16297756591374154792013-07-22T16:21:00.000-07:002013-07-22T16:21:11.327-07:00Fresh GarlicToday I pulled lots of organic garlic out of the garden, a bunch of shallots and two rows of cippolini onions. The garlic looks fabulous and smells so wonderful. Now to dry it.<br />
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<tr><td class="tr-caption" style="text-align: center;">Fresh Garlic</td></tr>
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<br />Giardinierahttp://www.blogger.com/profile/00955057619128236544noreply@blogger.com0tag:blogger.com,1999:blog-4039375537754275545.post-66075039280396868782013-07-02T06:25:00.000-07:002013-07-02T06:25:09.970-07:00Eat Local<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Support your local farmers!</td></tr>
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<br />Giardinierahttp://www.blogger.com/profile/00955057619128236544noreply@blogger.com0tag:blogger.com,1999:blog-4039375537754275545.post-16880844621154107212013-06-24T06:00:00.000-07:002013-06-24T06:00:00.342-07:00Harvest timeIt's that time..to harvest the first of our green beans~<br />
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<br />Giardinierahttp://www.blogger.com/profile/00955057619128236544noreply@blogger.com0tag:blogger.com,1999:blog-4039375537754275545.post-17736339806368155012013-06-20T05:40:00.000-07:002013-06-24T05:41:50.088-07:00Lady BugsLOVE it when I scout for potato beetles, and all I can find are ladybugs! :)<br />
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<br />Giardinierahttp://www.blogger.com/profile/00955057619128236544noreply@blogger.com0tag:blogger.com,1999:blog-4039375537754275545.post-51864052641355006472013-05-22T22:08:00.002-07:002013-05-22T22:10:45.507-07:00Around the farm<div class="separator" style="clear: both; text-align: center;">
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Birdie heaven <br />
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Hooped hot peppers<br />
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Blossoming chives <br />
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Unfrozen pipes--yeah!! <br />
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<br />Giardinierahttp://www.blogger.com/profile/00955057619128236544noreply@blogger.com1tag:blogger.com,1999:blog-4039375537754275545.post-17964163922223861572013-04-21T07:21:00.000-07:002013-04-21T07:28:04.627-07:00Leeks, Onions & Shallots<div class="separator" style="clear: both; text-align: center;">
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Nearly all the beds are set for sowing and transplants. Yesterday,
though really windy, I set in some cippolini onions that we started
indoors back in February, along with some leeks and new for me this
year--red shallots. I just love cippolini's roasted in balsamic.<br />
And
finally the asparagus is started to shoot. Asparagus is best in full sun in an open site but not too exposed to
wind. It requires rich, well drained, sandy soil and
prefers a PH of between 6.5 - 7.5 and
needs cool winters during its dormant period to crop well in spring.
After this past winter, we should have oodles of asparagus! I'm told that the natural habitat of asparagus is maritime and it can be found
growing wild in many seaside locations around the world. It thrives in
soils that are too saline for for many other plants and is an ideal
plant for a seaside garden....so clearly this addition to my garden should flourish here on the ocean front. Gotta love Spring!<br />
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The last of the cippolini's from last season.<br />
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<br />Giardinierahttp://www.blogger.com/profile/00955057619128236544noreply@blogger.com0tag:blogger.com,1999:blog-4039375537754275545.post-37572136283622265922013-04-07T04:44:00.002-07:002013-04-07T04:44:20.604-07:00Signs of SpringYeah, I know, it's been a while. It's been a long winter, but we're so glad to see the first arrivals of Spring... chirping birds, pussy willows, mud (yes, even the mud) croccus, and one of my favorite garden plants.. rhubarb with which I'll be making plenty of jams, pies and chutney!<br />
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I've been busy readying all the garden beds and today I'll set some of the onions, carrots and peas. I'm so glad I planted some greens last Autumn in the cold frame.<br />
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Happily growing at home are peppers, tomatoes, more onions, rosemary, sage, basils, many greens, scented geraniums and bay. All in all, we're hopefully off to a good growing season. Welcome Spring!<br />
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Giardinierahttp://www.blogger.com/profile/00955057619128236544noreply@blogger.com2tag:blogger.com,1999:blog-4039375537754275545.post-13868100262759261512012-08-09T10:08:00.000-07:002012-08-09T10:13:39.672-07:00In My BasketBoy, it's been a steamy summer up here in the northeast.. but the garden is just loving all this heat..but then, so do the weeds :( We could feed a small nation with all the zucchini, pattypans and summer squash and hot peppers we're harvesting! :) This summer is zipping by, and I've been extremely busy in the garden and at farmers market. I just planted our second sowing of root crop for Autumn--more beets, carrots turnip and kale. How are your gardens doing?<br />
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With the many squash in my basket this week, I made a very easy to prepare Vegetable Scampi over linguini.</div>
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And we are perpetually harvesting the basils... red ruby, lemon, genovese, thai & spicy globe. I dry most of the basils..for our herbal dips & seasoning blends and of course our <a href="http://www.cricketcornersoapworks.com/">herbal soaps</a>, but it just wouldn't be summer without some fresh basil pesto too! The one nice thing about all this heat is herb drying is so much easier. Hanging to dry are the basils, oregano,sage, sweet marjoram, summer savory,and lavender, <br />
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This season at Farmers market we are offering our Chunky Garden Salsa, so many many hot peppers you'll find in my garden. They'll also go into my <a href="http://vintagegardenjellies.blogspot.com/"><i>Vintage Garden</i></a> Hot Pepper Jelly, Herb Garden Hot Pepper Jam and our newest Garlic & Onion Pepper Jam.<br />
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For the very first season here in Maine our Kirby pickling cukes are doing just splendid! All of these go into our Wicked Good Pickles <br />
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So, it's been a <i>very good busy</i> summer for me so far, but the thing I'm happiest about this year in Mama's Giardiniera are my grapevines. I can't wait to harvest them! Stay cool. Til next thyme.. happy gardening.Giardinierahttp://www.blogger.com/profile/00955057619128236544noreply@blogger.com0tag:blogger.com,1999:blog-4039375537754275545.post-74797301293242612582012-06-06T18:58:00.000-07:002012-06-06T18:58:47.626-07:00Ode to the Chive Blossom<div class="separator" style="clear: both; text-align: center;">
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Do you remember that old verse 'ode to a
pelican'? Ode to the pelican: It's beak holds more than it's belly can.
:) Well right now in the garden my chives are bursting with flowers.
They are so pretty in the garden, I just hated to pick them--when
typically I'm a seed saver. But with all this rain we've been seeing
here lately, I decided instead to pick half of my chive blossoms and
make this vibrantly colored vinegar..that's so tasty added to a fresh
garden salad. <br />
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This lovely vinegar didn't start out this way. It was a clear white
vinegar infused with heaps of fresh blossoms that gave it this lovely
dark rose shade. So if you still have chive blossoms lingering out in
your garden, go out and pluck as many as you can get and make some of
this fragrant and beautiful vinegar today. <br />
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Just fill a mason jar with
as many blossoms as you can snip. I filled my jar 3/4 full and covered
with white vinegar and capped. Store your infusing blossoms in a cool
dark cupboard for a couple of weeks--then simply strain through a micro
sieve or coffee filter to remove any sediment. Then just fill a pretty
bottle or jar and enjoy--or nice Spring gift. Thanks Spring
blossoms--see you again next year!Giardinierahttp://www.blogger.com/profile/00955057619128236544noreply@blogger.com1tag:blogger.com,1999:blog-4039375537754275545.post-49663181200009706442012-03-08T07:49:00.002-08:002012-03-09T06:45:26.668-08:00Root Children<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YF-CVWD4I-4/T1jZhrH2AFI/AAAAAAAAAHA/4-HUfvOOiq0/s1600/IMG_1130.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="195" src="http://3.bp.blogspot.com/-YF-CVWD4I-4/T1jZhrH2AFI/AAAAAAAAAHA/4-HUfvOOiq0/s320/IMG_1130.jpg" width="320" /></a></div><i> Finally</i> it’s March. I’m saying this with fingers crossed because all of us New Englanders know so well, we can ‘march’ our way right into Spring or take an about face into Winter for another storm or two.. (or more!)<br />
As I sit looking out of the window I can clearly see the first signs of the season. Only spotty patches of snow remain and patches of grass.. though muddy, peeked through, while last Autumn’s leaves blow aimlessly down the road. Are you as excited about Spring's arrival as I am?<span style="color: #417989; font-family: CAC Futura Casual Bold;"><big><big><br />
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<span style="color: #417989; font-family: CAC Futura Casual Bold;"><big><big> </big></big></span>One of my favorite books from childhood is still one of my favorites as an adult – The Story of the Root Children. This story is about the wonderful, magical transformation from Winter into Spring. This story has been retold several times, but my favorite version is called When the Root Children Wake Up. My mother read it to me when I was 5 or 6 years old and every year, just about this time of year. I think of the story which begins like this:<br />
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“All winter long the trees are bare, the wind is cold and the fields are empty. But very early in the Spring the Sun begins to grow warmer, the air softer and the sky bluer. And the boys and girls grow happier though they cannot tell just why. Down underground something is happening. Something secret and wonderful. The root children who have been sleeping soundly all winter are awakened by the Mother Earth. She comes with her candle and her little firefly helpers to tell them they must be up and at work for it will soon be Spring. They are very sleepy at first but soon begin to stretch and open their eyes and be glad that it is time to wake. Wide awake at last, in their root house, the root children work busily on their new Spring dresses. Each chooses the color she loves best – violet, yellow, blue, white, orange, red and green– and with needle, thread and thimble, sews happily till her work is done.”<br />
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I’ll admit that even as an adult this story is exciting for me and I can still feel the wonderful anticipation of Spring and envision it through a child’s eyes.<br />
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The seeds that were sown in flats under lights a few weeks ago have germinated! The tomatoes were first, followed by the peppers. We are growing two new varieties of peppers this season--Aji Colorado and Corno Di Toro that I hope to harvest and dry to make my own chili powder this year. I'm also planning to use these moderately hot peppers in my Hot Pepper Jelly I make every year. There is something about watching pepper seedlings grow that makes me deeply happy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-uXAa4icald4/T1jPQkjiiRI/AAAAAAAAAGo/c9F7aba2emo/s1600/pepperseedlings2012+%282%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="http://1.bp.blogspot.com/-uXAa4icald4/T1jPQkjiiRI/AAAAAAAAAGo/c9F7aba2emo/s320/pepperseedlings2012+%282%29.jpg" width="320" /></a></div> This season I'm even more inspired than other years to try new varieties as over the winter months I applied and received my state kitchen license--so at farmers market this season we'll be offering not only our herbal soaps, herbal dips and seasoning blends we've added a line of herbal and wine jellies, pickles, my Nonna's giardiniera, hot bruschetta in a jar and salsa's too!<br />
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Along with the usual Roma, grape and of course brandywine tomatoes, I'm planning to grow the Rose tomato, another heirloom variety that proved to be delicious when we grew them last year. The culinary herb garden will also be revamped this year and expanded. Now that I'm more familiar with the growing season and challenges of growing in this salty air, I can hardly wait!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-DySC8O6AzrU/T1jPUxlX7SI/AAAAAAAAAGw/Yfz2CRpii3k/s1600/rosegeranium2012+%25282%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="261" src="http://3.bp.blogspot.com/-DySC8O6AzrU/T1jPUxlX7SI/AAAAAAAAAGw/Yfz2CRpii3k/s320/rosegeranium2012+%25282%2529.jpg" width="320" /></a></div><br />
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Yesterday I started my scented geranium cuttings. I needed something to warm up my day and as I went about snipping my mother rose geranium for cuttings I spotted this little lady..that just warmed my heart-- hope she warms up your day too! Til next thyme--think Spring!<br />
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</big></big></span>Giardinierahttp://www.blogger.com/profile/00955057619128236544noreply@blogger.com0tag:blogger.com,1999:blog-4039375537754275545.post-73048707009222406952011-10-08T08:46:00.023-07:002012-03-08T09:01:49.094-08:00Savory Harvest Galette<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-m01--uMSovI/T1jl0nFLFnI/AAAAAAAAAHI/yk_A1tdYKq8/s1600/Harvest2Galette2011szd1+%282%29.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-m01--uMSovI/T1jl0nFLFnI/AAAAAAAAAHI/yk_A1tdYKq8/s320/Harvest2Galette2011szd1+%282%29.jpg" width="303" /></a></div><span style="font-style: italic;"> </span>Piled all over my counter, they just drew me into the kitchen thinking of delicious recipes they'll all be used in. Besides-- a combo of root vegetables slow roasting in the oven for an hour lends warmth, and great smells to my kitchen as well as go into a very satisfying dish. Perfect, for the chilly day that it was.<br />
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Combined with some carmelized onions, herbs and seasonings and fresh goat cheese. The outcome? Well it was both, very colorful and so tasty! I can't wait now to try another. :) You can't go wrong, no matter what assortment of veggies you might decide to use. Enjoy!<br />
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<i>Savory Harvest Galette </i><br />
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<span style="font-style: italic;">The Pastry</span>:<br />
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2 1/2 cups All Purpose Flour<br />
1 cup chilled and cubed butter<br />
1 tsp sugar<br />
1 tsp salt<br />
1/4 cup cold water<br />
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2 TBLS milk - to wash top of dough before baking<br />
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In a food processor, combine the flour, salt and 1 tsp sugar until well mixed. Add the butter using pulses until you no longer see chunks of butter in the dough. Use pulses to get everything to mix together correctly,and does a better job of breaking up the butter rather than letting the machine just run.<br />
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Slowly add the ice water a tablespoon at a time while pulsing the dough until it is evenly distributed and it begins to look like play-dough. If you need to add a bit more water--add it only a teaspoon at a time. You don't want your dough to be too wet-- but it should hold together nicely.<br />
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Remove the dough from the food processor and knead for a few minutes until it begins to smooth out. Don't overwork the dough, you just want it to come together and smooth out a little bit, it should really only take a couple of minutes. Cover in plastic wrap and refrigerate for about 30 minutes. <br />
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<span style="font-style: italic;">Roasting veggies</span>:<br />
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6 medium beets, rinsed, unpeeled & quartered<br />
4 purple top turnips, quartered<br />
4 new red potatoes, quartered<br />
6 carrots, cut into 1 inch pieces<br />
1 delicata squash - unpeeled,quartered and cubed<br />
1/2 butternut squash- peeled & cube<br />
1/2 medium size kabocha squash, peeled & seeded<br />
1 tsp fresh summer savory<br />
1 TBLS fresh thyme<br />
1 TBLS fresh oregano<br />
1/4 cup olive oil<br />
sea salt & ground pepper<br />
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In a large bowl toss all the vegetables with fresh herbs in olive oil. Be sure to coat them all well and turn out onto a large parchment paper lined baking sheet. Roast in a preheated 400 degree oven for an hour, until the veggies have just become tender. Remove from the oven, set aside to cool.<br />
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<span style="font-style: italic;">Carmelizing the Onions <br />
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3 medium sized yellow onions, peeled & thinly sliced<br />
2 TBLS olive oil<br />
2 TBLS unsalted butter<br />
titch of sugar<br />
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In a large skillet stir oil and sliced onions together over a medium heat. Cover and cook slowly until very soft, about 20-30 minutes, stirring occasionally. Uncover, and add the butter and continue to cook until the onions are golden brown. I like to add a pinch of sugar at this point. Remove from heat and reserve.<br />
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<span style="font-style: italic;">Other Ingredients:</span><br />
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Add to the roasted vegetables and toss well:<br />
**1/2 lb fresh chard leaves,chopped; stems removed (save for another day)<br />
** 2 apples, peeled, cored & cubed<br />
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8 oz fresh goat cheese<br />
4 oz grated fontina cheese<br />
:) A mug of warm apple cider to sip as your savory galette bakes in the oven.<br />
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<span style="font-style: italic;">Assembling the tart:</span><br />
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Remove the dough from the refrigerator and roll out into a circle to about a twelve inch round. Don't worry if your edges aren't smooth or perfect--galettes aren't meant to be perfect, but rather rustic looking. Take a pastry scraper and transfer the dough round to a parchment paper lined sheet pan. Mix the cheeses together and spread onto center of pastry. Next, evenly distribute the roasted vegetables over the cheese, leaving a two inch border of pastry uncovered. Now top with the carmelized onions. Drizzle with just a bit of olive oil and season with sea salt & ground pepper. Free fanfold the edges of pastry over the mixture, pinching the dough as you go along to seal. Brush the crust with milk and bake until golden brown, about 35-40 minutes. Remove to a wire rack to cool. May be served warm or at room temperature. * Note.. I ended up with about 1 1/2 cups vegetable filling left over in this galette, so we used the leftovers in a breakfast omelet the next day. Enjoy!Giardinierahttp://www.blogger.com/profile/00955057619128236544noreply@blogger.com0tag:blogger.com,1999:blog-4039375537754275545.post-56048608911720101932011-09-26T05:41:00.000-07:002011-09-26T05:41:01.123-07:00Yesterdays RootsIn they came with an armful of pumpkins and Autumn mums in hand. Our children surprised us with a visit yesterday. Typically, they only get up here to New England from their home state of Florida during mid-winter, so this made the visit even nicer for us. I had just come in from the garden with a basket of root crops with plans of making a savory harvest galette-- turnips, beets, butternut squash, acorn squash, and carrots.. an because I've become so impatient waiting 110 days for my sweet potatoes--I pulled a few of those too! The deer had already beat me to my patch and clearly had nibbled on many of the sweet potato vines.. Some, were smaller than others--but extremely tasty. I will definitely plant more of these next year.<br />
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An odd meal for me to be thinking of preparing on an eighty degree day out there. It felt more like the forth of July---but it turned out just yummy! Til next thyme.. happy gardening.Giardinierahttp://www.blogger.com/profile/00955057619128236544noreply@blogger.com0tag:blogger.com,1999:blog-4039375537754275545.post-50275717066743332632011-09-23T05:14:00.000-07:002011-09-26T05:21:04.440-07:00Lubee Alaham - Green Beans with Lamb<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LEdUNJES6ag/ToBrZYA1OcI/AAAAAAAAAGc/U1j0G6zofQU/s1600/pole+beans+2011.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-LEdUNJES6ag/ToBrZYA1OcI/AAAAAAAAAGc/U1j0G6zofQU/s200/pole+beans+2011.jpg" width="200" /></a></div><br />
<i>Green Beans with Lamb--Lubee Alaham</i><br />
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1 lb.seasoned ground lamb<br />
2 TBLS olive oil<br />
2 medium onions, chopped<br />
1 1/2 tsp. sea salt<br />
1/2 tsp ground pepper<br />
1/4 tsp. allspice<br />
1 tsp. crushed dried basil<br />
1 tsp. crushed dried oregano<br />
4 cloves garlic, minced<br />
2 lb. fresh green beans or Italian pole beans--washed and trimmed<br />
2 cups fresh tomatoes, diced<br />
1 cup roma tomatoes, or half a can tomato paste<br />
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In a skillet, brown meat for about 10 minutes, stirring frequently. Drain any excess fat. Place meat in a bowl & set aside. Using the same skillet, saute the onions and garlic in olive oil until soft and slightly brown.. Return the meat to the skillet with the onions. Add salt, ground pepper, allspice, basil, and oregano.. Cover & cook 10 more minutes.<br />
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In a large pot, add the green beans. Stir in the tomatoes, and the tomato paste over the green beans and stir. Add the meat mixture to the green beans and bring to a gentle boil, then cover and simmer for 1 hour, or more until beans are fork tender. Serve over rice pilaf, steamed bulgur or creamy polenta. Enjoy!<br />
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