Wednesday, July 23, 2014

Greens and Wild Things

I've been romping around the garden a lot lately. This might look like a forest to you, and it is. But what is this, a forest for ants? Yes actually. These are my carrots. (Dear ants, kindly ignore my previous invitation and leave my carrots alone. You're far too bitey for my liking.)


My tomatoes are making huge strides. I was kind of terrified that they would all make it and I'd have to make enough sauce for a small Italian village, but the first two have rotted before ripening already. So we're good.


(I might be the only gardener who roots for tomato death.)


This corner is my whole edible garden, but the plot is five times this size. Maybe I'll fill it with more than weeds next year. My three basil plants are enormous, the oregano's coming along nicely, and the parsley is still piddly. Please note the tiny pink statue, which is awkward and terrifying and really good at keeping the rabbits from eating all my noms.

She's the female version of St. Fiacre. Except she's not also the patron saint of Parisan cab drivers.

My snapdragons in the front yard are ginormophone and super sassy, the way snapdragons should be.


Then there's this guy.

Cindy the ostrich!

After romping around the garden, I went to the zoo last weekend, where lots of critters stared us down.

Gibbon!

I allowed them to stare right back. It was only fair.

Friday, July 4, 2014

The Joys of a Kitchen Bigger Than a Breadbox

Our CSA through Circle M Farm has started up again, and it's been amazing. Every other Thursday when we pick up our box is like a delicious, strange Christmas - after three years, Spousal Unit and I are still surprised at some of the stuff that graces our kitchen.

This year, we finally have a fridge big enough to house the fresh greens and produce. In past years, our tiny apartment fridges barely fit everything, and the tails of greenery would spill out of the sensitive crisper drawer and even hang out of the fridge door. Cramming everything in like that sometimes meant things went bad more quickly - there was no room to set a glassful of fresh herbs. 

The benefits of our house keep surprising me. I've never needed more than a stove and a sink and a handful of fresh ingredients to cook great food and enjoy doing it. But it's a little more fun when you can move the teapot to a different counter instead of a different room to avoid oil splatters. I have more room to dance while listening to music as I cook, so it feels like my joy is bigger. (I have more counters to clean too, but I'll take it.)

And who wouldn't be happy to clean counters that held such an amazing spread?

Some of the more interesting things here: new beets, horseradish root,
milkweed pods, nasturtium salad, lemon balm ... Okay, it's all interesting.

The white flowers are elderberry blossoms - wonderfully fragrant and edible! Edible flowers are so much fun. Circle M provided a recipe for elderberry blossom fritters on their website, and I couldn't wait to try them. I've had an aversion to frying things in oil ever since I burned my armpit while making tempura (I've sucked it up in the past to make egg rolls), but I was too excited about this to worry much. Medium heat proved perfect on my electric stove.




They turned out perfectly - nothing burned, nothing undercooked. With a dash of powdered sugar, they looked like a fantastic reinvention of funnel cake. The stems were excellent temporary handles.


I set out a ramekin of mixed berries (also from the farm - blackcaps, strawberries, currants, gooseberries, and mulberries) and some syrup, unsure of how I might best like these. But I didn't even touch the syrup. The berries, slightly mashed with a dash of milk, were just the right accompaniment for the floral symphony.


Meals like this are why the futuristic dinner in pill form would be an awful invention.
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