there's still lots of walks around the property looking at beautiful things growing. like this self-planted tiny rose bush.
there's nothing more beautiful than potatoe flowers!
except my hot and sour soup made with bone broth, home-canned tomatoe juice, mint, coriander and lemon balm from the garden, shrimp, garlic, ginger, coconut nut milk, mushrooms, chives - and the piece de resistance? rose petals from our big rose bush!!!
jambaloney has been on a chicken thigh kick - he pretty much wants chicken thighs every day. i season them and then he bbq's them and we make 3 sauces out of goat yoghurt - one with chives, garlic and dill, one with cumin, cayenne, turmeric and garlic, and one made with mixing my homemade hotsauce with the yogurt and adding fresh chopped coriander - yummeh! you can use these dips as salad dressings or spreads on sandwiches or for veggies.
this was served with deliciously-butter-browned scallops and a quinoa salad with olives and tons of parsley.
the year old carrots that we saved from last year and replanted this year are gone to flower and soon will be seed.
that means never buying carrot seeds again - woohoo!
how about our first 2, tiny baby tomatoes - that's another woohoo!
our "test" amaranth growing in pots is also going to seed. you can eat amaranth flowers, seeds and leaves. so next year, we will dedicate a whole bed to amaranth. the seeds can be ground into flour and since wheat doesn't do so well here - amaranth it is for a grid-down sustainable food.
these volunteer tomatoes pop up every year from our compost. jambaloney transplants every one he finds.
which means we have 20 additional tomatoe plants that will be harvestable at end of september by keeping them in the greenhouse.
here's a bunch of hungarian hot wax peppers - lots of pickled hot peppers and hot sauce for jambaloney this year!
the garlic is as tall as the bed cover it is in!
the stalks are huge and they are finally developing scapes.
soon we'll have scapes fried in butter and garlic and i'll be able to eat them because i get my teeth on july 19 - OMG - i can't wait!
and our slanty little apple tree is putting out apples - woohoo!
last night's supper was delicious bulgogi, jambaloney's famous sticky rice, some sauteed spinach in butter and half a mango - it was a lovely meal!
jambaloney is working on his contract and may be going in to work tomorrow. i've got plans for a dinner of baked potatoes with goat feta and chives with a carrot/turnip mash with butter and mint. should be tasty!
sending love to you all!
a few down days here too, but there is still plenty to do, I was making goats milk yogurt this week, your meals look delicious, fingers crossed for the 19th :-)
ReplyDeleteDawn - i would kill for your goat's yoghurt!!! i wish you could mail me some!!! thanks for the crossed fingers - i honestly can't wait! xoxox
DeleteDelicious meals! And your garden looks wonderful. I'm jealous about the peppers. Mine just now are setting blooms. I think the only thing we have in common right now are the mosquitoes and clouds.
ReplyDeleteEnjoy your 'down day'. :-)
hobo - those peppers that are producing so early are peppers that we planted from seed last year and then brought them in the house over the winter. they started to produce flowers in may (unheard of for here) and then we bring them to the greenhouse for the rest of the season and they start producing super early. i am glad that you got a lot of blooms - the peppers we planted this year from seed are just starting to set blooms, too. and sorry you are suffering from clouds and mosquitoes, too - bahahahahah! xoxox
DeleteThat garlic is amazing! I never get it that tall.
ReplyDeleteMuch Love, TB
TB - i finally learned the trick with garlic. plant the bulbs in early september and let them stay in the ground over the winter. around here in our climate, come april, they are popping little green things out of the ground. and now they are just giants. i used to plant my garlic in the spring and harvest them in the fall and they were never this big. so from now on - i plant my garlics in september! i can't wait until they are ready for harvest - i think they are going to be whoppers! xoxox
DeleteYour cooking inspires me!
ReplyDeletethanks Fiona...what you and Ralph are doing inspires us too! xoxox
DeleteI'm all about chicken thighs. They are still priced reasonable here, they aren't injected with water to the point of being bland and tasteless and they are darn near impossible to overcook. We use them in about all our chicken recipes. I can't remember the last time I bought a water injected bland high priced chicken breast.
ReplyDeleteyep - you and jam are the same Ed! and yes - the chicken thighs are so much better than the water-injected chicken breasts! xoxox
DeleteWoohoo! That is so exciting about your teeth! That's hardly any time at all! You do such an amazing job with your culinary efforts, Kymber - you are an inspiration in every sense of the word.
ReplyDeleteSusan - thank you for being excited about my teeth - i am sooo excited! and talk about an inspiration? YOU, my darlin', are such an inspiration with all that you do that you shame most of us! YOU are the inspiration...and i get inspired by every post you write. thank you for inspiring me. xoxox
DeleteLoving all your veggies and had to smile at your two little tomatoes. We are finally covered up in them - all heirloom varieties!! I've been making salsa out the gills! (and happily so)
ReplyDeleteKelly - it's ok to burst out laughing at my 2 little tiny green tomatoes - bahahahah! my friend SciFiChick who lived down in the south of the US had tomatoes in april and would always laugh at me getting tomatoes in july!!! all of our tomatoes are heirloom and saved seeds. i would love some of that salsa!!! xoxox
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