State of the Garden
Green beans, basil, and garlic chives variation approximately number 17: red lentil pasta and green beans with pesto and garlic chive blossoms
State of the Garden
State of the Garden
State of the Garden
State of the Garden (Happy May Day)
Thanks to the farmers who come in to town, I know the people who gather the eggs and milk the goats to make cheese. Thanks to my friend Jess, who left a tub of sourdough starter on my porch Friday morning, and my inspiration to make dough to rise overnight between dinner with neighbors and going to bed, I have homemade sourdough bread. With such a fairly wet and very active chef, it was pretty successful to do a sort of hybrid of the New York Times’ no knead bread, which I kneaded, but not for 10-15 minutes, and Martha Rose Shulman’s no-yeast sourdough country bread (in Great Breads).
Vegan Chocolate Cream and Strawberry Tart for Easter Potluck
State of the Garden
This morning I went out into the back garden with my friend Tyrone, who helps me keep the rats and termites at bay. The pansies were too few even for a bud vase, and I didn’t expect to be out in the garden again to admire them before they withered, so I ate them. They remind me of wintergreen.