Now
that I’ve got a vegetable garden, what’s next?
My
daughter’s visit last Sunday was a Summer 2020 Marker.
This
afternoon, I sampled some carrots (not yet large enough) and some radishes (exactly
right now). I’ve been eating, and
cooking with, lettuce, chard, snap peas, and new potatoes for about two weeks
now.
I
started a kitchen window herb garden at the advice of my neighbor, Carol
Carsner, who is my culinary advisor. I
have been using snips of herbs from there for about a month. I have attached Pic 1, ”herbs”, along with my
“Stewp” pot, which I used tonight to cook up some chicken with a ton of
veggies. It makes so much, I asked Carol
how to stretch things out for a few days. [Pic 2 “Veggie Chicken”]
She
referenced Rachel Ray’s TV program where they use a term halfway between
stew-pot and soup-pot. I was looking for
adding in some pasta or spaghetti tomorrow night, to suck up some of all the
liquid I wound up with. When I told
Carol that I had two Le Crueset cast iron, oval Dutch ovens, it stunned her.
Sure they were smaller-size, but still at
$300 a pop!! – I got them at Whole Foods twenty years ago, and long before the
Donald Trump Tariff Wars. [Pic 3 “French Pots”]
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