Lettuce Begin

A few green shoots to help build the anticipation that home grown lettuce will soon be part of my meals once again.

The Gardener Knows

Beneath the snow
The gardener knows
The blooms await
For a later date

Beneath the snow
The gardener sees
Not what is
But what is to be

Mid-Winter's Delight

Among the embarrassment of riches available in the New World are the seemingly endless varieties of winter squash that can be cultivated here. Although the growing season here ended months ago and we're squarely in the middle of what is shaping up to be one of the snowiest winters on record, yesterday I retrieved a Thelma Sanders Sweet Potato squash from the dark, cool recesses of my garage and baked it. Its warmth, naturally sweet taste and aroma certainly took the chill off the season. It's only February. And winter can last up until the end of April in a bad year. Fortunately, I have a few more squash to see me through until the Spring thaw.

Herbs In The Window

It's an unfortunate fact of life that at this latitude the winter days aren't long enough or sunny enough to grow fruit bearing plants without the help of additional, artificial light. However, certain herbs can be grown on the ledge of a window with southern exposure. My cilantro plant is coming along very well despite the fact that it hasn't even been a month since the winter solstice. And now that the days are becoming longer, I think I'll plant some chive seeds to have something to add to my baked potatoes.

The Last Hot Kiss Of Summer

I knew it had to happen and I knew I'd be dismayed.

For today I had to face the fact.

That my last homegrown jalapeño had to be chopped and sauteed.

Liquid Sunshine

Want tomato soup without the acidic tomato taste? Try fresh Manyel tomato soup and give your palate something that will make your taste buds stand up and take notice. I took the liberty of adding some fresh chives from the garden as a topping. But others may want to mix in something to add a little heat to this savory liquid sunshine. Bon appétit!

Today I Got Sauced

A good friend of mine of Italian extraction expressed dismay when he learned that I was using store bought sauce on my tomato pizza. Knowing that I was a gardener, he strongly encouraged me to make my own sauce. What can I say? It was an offer I could not refuse. After all, I had a plethora of ripe Roma tomatoes and sweet, red banana peppers just begging to be used. Not to mention pungent onions ready, willing and able to be part of a culinary symphony. Garlic? Oh yes there was garlic too, ready to play its part.

So how did my effort turn out? Well, I don't think Giada De Laurentiis has to worry about me taking her job anytime soon. Nor do I think The Order Sons of Italy will offer to bestow honorary membership on me in the foreseeable future. However, the taste is better than passable, if I do say so myself. And my friend was right. It tastes better and fresher than anything bottled or canned. So I guess we can label this experience delizioso!