Monday, March 30, 2009
Sunday, March 29, 2009
Friday, March 27, 2009
Thursday, March 26, 2009
This is not only the time of year when plants wake up but also snakes. Where there are lizards and mice, typically in gardens, there will be snakes. It's that whole food chain thing in action.
Wednesday, March 25, 2009
For the last two months I've been eagerly awaiting the arrival of a large freight shipment of conifers and Japanese maples. Now, the time has come for them to arrive. The delivery is scheduled for Sunday.
The above video is the last update that will give some of the back story on this ongoing project.
The list of trees now on the move.
Tuesday, March 24, 2009
Monday, March 23, 2009
Friday, March 20, 2009
Thursday, March 19, 2009
Wednesday, March 18, 2009
Tuesday, March 17, 2009
Monday, March 16, 2009
Saturday, March 14, 2009
Thursday, March 12, 2009
But what about the more complex uses for this culinary dynamo? Next week I'll be featuring some video recipes on the lemon including preserved lemons and fried lemons.
And in an unrelated note, a wintry mix does not make for good weather. Winter mix almost sounds like a cocktail, a better name might be horrible ice and sleet pellets mixed with penetrating freezing rain.
Tuesday, March 10, 2009
Fruit trees are susceptible to many pest, they like the fruit as much as we do, and I'll be putting together a video on how to deal with some of these pest and problems through out the year.
Monday, March 9, 2009
Saturday, March 7, 2009
Friday, March 6, 2009
For me this book is Sauces by James Peterson. When ever I'm looking to come up with a new idea or tweak a recipe I find a gem of inspiration in it's pages.
Winter is a tough time for me from a culinary perspective because I draw so much of my creative inspiration from growing plants in the vegetable garden and during the lean winter months having another source of inspiration is very welcomed.
Thursday, March 5, 2009
Last year I left some garlic bulbs in the ground and allowed them to flower. Those flowers then turned to seeds and now I have these new young garlic as a result.
They are delicious after a quick blanch and shock in ice water and then a quick saute in olive oil and finished with lemon zest and salt.
Wednesday, March 4, 2009
I was in the mood for a pasta dish and with some fresh chorizo in the fridge the idea of adding it to my standard long cook tomato sauce seemed like a good idea. I can now report to you after 143 spoon tastings, it was in fact a very good idea.