April 10, 2017
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.
February 27, 2016
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.
May 17, 2013
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?
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.