Putting in a crop

April 10, 2017

Seedlings transplanted. Manicure shot to shit.

Things are progressing apace here at Keyboard Farms. Over the last three days, we have planted:

  • 38 tomato plants
  • 4 pepper plants
  • 15 lettuce seedlings
  • 15 radish seedlings
  • 20 carrot seedlings
  • 12 cucumber seedlings
  • 15 pea seedlings
  • 12 cabbage seedlings
  • a dozen or so different herbs

And our back is tired. As are our shoulders and our knees. The slings and arrows of advancing age are not kind to a would-be gardener.

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A plateful of yum.

A plateful of yum.

Sometimes, a snack for dinner is a Good Thing.

Particularly when you’ve discovered new things that are absolutely marvelous additions to a snacky dinner.

I had planned on crab legs and steamed sugar snap peas for dinner, but, the road to hell being paved with good intentions — that didn’t happen. So that will be another day. Instead, there was a cheese plate with caviar-topped crackers and Three New Things.

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Yum. Pure veggie goodness.

Yum. Pure veggie goodness.

Everything on this plate came from the Farmers’ Market.

I love spring.

I took a notion I wanted to roast the carrots and beets I’d picked up almost two weeks ago at the market, and when I grabbed them from the fridge to prep, there were the radishes.

H’mmm. I never cooked a radish before. Why not?

All pretty and ready for the oven.

All pretty and ready for the oven.

So I promptly prepared this pan of veggies for the oven. The beets and carrots got tossed in olive oil first; the radishes, in truffle oil. The beets got a sprinkle of coriander and cardamon because, well, I just thought coriander and cardamon would go well on them. The carrots got a sprinkle of cumin, because I KNOW carrots go well with cumin. The radishes went nekkid into the oven but for the truffle oil, on the basis I thought the peppery taste of the truffle oil would go nicely with the peppery taste of the radishes.

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