Wednesday, April 23, 2014

New Potatoes with Celery Sauce

This is a dish that I like to prepare in the Spring. The celery sauce is a combination of a gremolata and a vinaigrette.
Boil some small red potatoes in some salted water until they are fork tender.  Drain and set these aside.

Dice 5 stalks of celery.  Add about 4 cloves of diced garlic and 1 thinly sliced Spring onion.

In a separate bowl, grate the zest of 1 lemon and add 1 tsp. of salt and 1 tsp. of pepper.  Squeeze in the juice of the lemon.

Add 4 T. of diced parsley.

Add 1/4 C. of white balsamic vinegar and 1 T. of honey.  Slowly whisk in about 3/4 C of olive oil.  Taste and adjust the seasoning.

Pour this over the celery mix.

Stir this around and let it sit at room temp for about an hour.  Stir occasionally.

Cut up some of the potatoes and place them in a bowl.

Top them with some of the sauce.  The potatoes can be hot, warm or cold.  They can also sit on some lettuce if you would like this to be a salad.  In that case, I would top it with sliced hard boiled eggs.  This is a wonderful combination of flavors.

Tuesday, April 22, 2014

Waiting for Mama

The trees are blooming.  These are my a Amelanchier arborea...Serviceberry.  They will produce purple berries which taste a lot like blueberries.  They grow wild all over the mountains here.
Radishes.

Soon to be tulips.

This is one of the areas that I am turning into a cottage garden.

I am taking the gazebo down and ordering a custom made one with screens and windows, heat and a ceiling fan.  It will sit back farther than this one and I will pull up these stone pavers and build a patio using them in front of the new gazebo.  I really hope to have it done by Fall.

This is area #2 which will become a cottage garden.

I've started planting perennials amongst the daffodils.  I planted a bunch of foxgloves and hollyhocks but for some reason that photo refused to upload.

These flowers are wood poppies. They will spread and eventually fill in this whole area.  Hopefully!

Looking up the stream.  It isn't running yet because we are trying to find a leak.  You can see the hostas starting to unfurl.

Texas bluebonnets.

I planted these hellebores years ago and suddenly this year they are spreading like crazy.

See all of that green to the right?  this whole area is about to be covered in hellebore's.  I hope I like them a lot?

The irises are growing fast too.

The hellebore's spread all the way over to the other side of the pond and are growing through my pachysandra. These are going to be transplanted.


My first year for currents.

This area is about to be covered with ferns and giant hostas.

And look who is waiting for me on my return!  It was just starting to sprinkle so Teddy was not about to chance being in the lower gardens if it started to rain.  However, she patiently waited by the upper gate for me to come home.  Her paw is still bad.  I am thinking she tore a ligament.  We will just have to see if it mends on it's own since she will not get in the car and would eat a house visit vet.

Monday, April 21, 2014

Turkish Easter Bread

I thought I was done baking Easter breads this year until I saw this recipe on one of my favorite blogs.  You can view it here:  http://ozlemsturkishtable.com/2014/04/easter-bread-with-mahlep-from-istanbul-paskalya-coregi/
 It takes quite a while to rise and it doesn't rise as much as a regular bread does.

 The secret ingredient is mahlab.  This is a spice made from the ground pit of sour cherries.  It is a wonderful nutty flavor and the aroma is outstanding.  Pensey's carries this spice.

 You need to grind the spice before using it.

 I, of course, had to add icing. And slivered almonds.

 I served it with strawberry jam I had just made.  The bread was so good on it's own that no one wanted to use the jam.  I insisted and they said it was even better with the jam.Thanks for another great recipe Ozlem!

Sunday, April 20, 2014

Happy Easter

Teddy and I would like to wish you all a very Happy Easter!

Saturday, April 19, 2014

Spring Gardening

 First off, I have to give a heads up to All-Clad.  If any of you have any of this I want to point out that when they say it is guaranteed for life, they mean it.  I have had my All-Clad for 30 years.  Recently I noticed a crack on the inside of one of my pots.  I sent it back to them and they sent me a brand new one.  I thought this was pretty terrific.

 I was ready to do some planting yesterday and I couldn't find my helper.  Finally I saw her climbing up the garden steps.

 It's a long climb for a puppy with short legs and one bad paw.

 She takes a few breaks along the way to catch her breath.

 She finally makes it.  Good girl Teddy!

 We planted some broccoli, broccoli rabe and leeks.

 Wood poppies and foxgloves.

 Parsley, sage, rosemary and thyme.

 Hollyhocks.
Solomon's Seal.
 The potting table with pots.  I haven't planted much in my woods since I created them ten years ago.  This Spring I am going to plant lots of cottage garden flowers as well as wildflowers.  I'll show you all of this as I make progress.  I hope you all have a wonderful Easter weekend!

Friday, April 18, 2014

Cowboy Caviar

I've shown this before but with summer on the way I thought it was worth showing again.  I made this yesterday and it sure is good stuff.  I serve it with tortilla chips but it is good as a salad too.

 Drain 1 can of black beans and 1 can of pinto beans and dump them in a bowl.  Add 1 can of diced green chilies.

 Add 1 bag of corn.

 Add 6 sliced green onions, 2 diced stalks of celery and 1 diced poblano pepper.  If you want it to be spicy, add several jalapeno peppers too. Add 2 diced tomatoes.

 Dice 1 bunch of fresh cilantro.

 In a separate bowl, add the juice of 4 limes, 1 T. tomato paste, 1 tsp. salt, 1 T. cumin, 1 T. chili powder, 1 T. granulated garlic, 1 T. granulated onion, 4 T. honey, 2 T. red wine vinegar and 1/3 C of oil.  Whisk this and pour it over the bean mix.
Let this sit at room temp for about an hour stirring occasionally.  Store covered in the fridge until ready to serve.  Make sure to give it another good stir before serving.