family and fun

There is a fine line between delicious and explosive, that is, when it comes to roasting chestnuts. 

Who knew you are supposed to crack them before roasting? A lesson my sister and I learned yesterday. The little devils exploded and we found bits and pieces of them all over the kitchen, including all over ourselves… 

My sister came down to see W and me. Between the three of us, we turned out a lovely feast, complete with stuffing, cranberry sauce (also explosive), mashed potatoes, sweet potatoes, Brussels sprouts with maple syrup, the non-exploded chestnuts and bacon (which Em made- they were very good and I am not a big Brussels sprout eater), green beans and turkey cranberry sausage instead of a whole bird. I got up while everyone was sleeping and started two pies, apple and pumpkin. 

We went and sat by the pool while the pies where baking, where else but Miami is that possible? 

Here is to good food and family!

tropical lifestyle

It has been far too long, but between moving across the country and starting a new job the world seems to be whizzing by and all the sudden it is mid September. The weather down here is HOT and it has rained every day. The growing seasons are completely different and it is a steep learning curve, seeing how I'm supposed to teach 5 classes about gardening. Looks like its time to get my hands dirty. 
First day of school welcome back chalk drawing to go with special story

Our first day of school, short day

We have a small jungle outside our classrooms

The little creature that I tried to pet, but Jen and W decided it was a bad idea. In my defense he was only about a foot long.

This is why:

almost

My life is in boxes and I have started my goodbyes. We are still trying to map out our long drive, and make mixed tapes. I have been waiting and waiting for tomatoes, and guess what, a few will be rip before we leave on Sunday! The rest my sister will have to eat. So far this season we have had handfuls of raspberries, green and purple beans, snap peas, lettuce, cucumbers, zucchinis, strawberries, carrots, basil, and a few little tomatoes. In true Tupelo Honey style I think I will have to make a batch of fried green tomatoes as well.

I have been waiting for this one, and it looks like Sunday lunch will be wonderful.

red!

It's starting!

adventure

As the day of the move grows closer, the piles of books, boxes and other kitchen stuff has increased and taken on a life of it’s own. The reality of leaving behind my garden and my cat has started to set in. At least I am leaving them both in capable hands. I have 6 days left to pack. I’m hopping that in that time some of my tomatoes will ripen and I will have time to make a batch of pesto to take with me. 

The tomato plants have turned into trees, and my sister and mom spent the morning making pickles using the cucs from the pickle garden. Time to go through my gardening books, pack my cookbooks, give away my kitchen table and head out across the country.

new life

Sorry for the time away. I have been traveling, training and getting ready for my new life in Miami. I find that when life seems too overwhelming coffee and a chocolate croissant can help. For now that is about all that is keeping me going. Don't worry I'll be back soon with garden updates and good eats.

raspberries

The heat has hit, it has been over 95° F for the last few days. People and cats are not so happy, the heat loving plants couldn’t be happier.

The lavender has starting to bloom, turning the front walk into a little forest of purple. It won’t be long before I can make lavender sugar and lavender ice cream! The lemons are growing a little bigger each day. I can’t wait to make lemonade and lemon sun dried tomato chicken. I harvested my first peas last night and have been making fresh salad with my lettuce for a while now. There is something wonderful about fresh picked lettuce, it seems vibrant and full on sunshine, not at all like the sad tuff bits and pieces you sometimes find in the market. The first tomatoes are starting to form. It is exciting to see how big the little seedlings have grown.

By fare the most exciting thing at the moment is the raspberries. They are slowly staring to ripen, each one like a little jewel. This is one of my favorite ways to eat them either for a little afternoon snack or for a light end to a summer meal.




Crustini with Mascarpone, Raspberries and Drizzled Honey
(Serves 4 to 6)

• 12 1/2- inch slices of French bread
• 1/4 cup mascarpone cheese at room temperature
• 2 cups fresh raspberries
• 1/4 cup fragrant honey, such as orange blossom or lavender

1. Preheat oven to 350° F. place the bread slices on a baking sheet and toast for 12 to 15 minutes, or until golden brown.
2. Arrange the toasts on a platter and spread with about 1 teaspoon of mascarpone on each one. Arrange a few berries on top of each and drizzle lightly with honey. Serve immediately.

moving

I'm moving to Miami to work at a new little school. Here is to warm winters and Cuban coffee.

summer days

It seems that every time that I step outside my plants have grown a little. My green beans are almost six feet tall and my sweet peas look eye to eye with me. All of the tomatoes are growing like weeds and I’m anxiously awaiting their first fruit. I love summers here and am wondering how different it will be to spend the year in Florida next year. All I know is my lemon tree will thank me.

Do you remember the peas? They have taken off.

My sister's pickle garden with dill, cucs, garlic and green beans.

And all the tomatoes...

And the purple green beans growing up their bamboo and string structure

This is what makes my mom's garden so magical:

New York, New York

Today felt like the first day of summer, hot, lazy and filled with family. It is nice to be home, but little parts of New York keep drifting through my mind. One of which was the burger and onion rings from SoHo Park Grill. Here are some pictures from my adventures with best cuz Catherine and my best almost sister Jen.

sunshine on a cloudy day

It has been cold here for May. It snowed for two days last week cold. Today is the official last frost day but I think that I will wait to put out my little starts until June.

All the same I have been spending as much time outside as the rain/sleet/snow will allow. As the sun peeked out if the clouds for the first time in a few days I pulled all of my plants out to get some fresh air. They are getting so much bigger and actually starting to look like plants!

I have a new addition, a Meyer Lemon tree!

The basil is looking better and better, I've started dreaming of ways to use it:

Purple green beans (in toilet paper roles):

Cucs sunning themselves in the window:

Tomatoes!

Bug, my helper, who really should be a dog, spent the time investigating and chasing bugs.

After a morning of work I made a simple lunch of chard, toast and a poached egg.

To date, this was the best free day spent in the garden this spring.

Garden Update

Have you ever heard of square foot gardening? Well the family that hired me to build them a garden wanted to try it out. Supposedly it is a method that has a high yield from a small space. This is what it looks like:

Here is the herb/lettuce/pea bed:

This is the rad pea trellis I built out of bamboo and hemp:

I’m experimenting with this method in the raised bed that I squeezed between the driveway and the neighbors fence. My peas are doing well, and my lettuce and spinach are sending up shoots.

To go along with my rediscovered love of gardening and fresh food I have been slowly adding books to my collection. Here are my newest additions: In the Green Kitchen by Alice Waters, A Slice of Organic Life by Sheherazade Goldsmith, Grow Great Grub by Gayla Trail, The Family Kitchen Garden by Karen Liebreich, Jutta Wagner, and Annette Wendland, and Edible Schoolyard by Alice Waters.

Soup time

This has been one of the coldest springs that I can remember. There is a snow warning for today. Don't get me wrong, we need all the moisture that we can get, I could just do without the snow. My strawberry plants are blooming and have little green fruits, the cherry tree is in full bloom, the raspberries are about to bloom, the lilacs however love the cold weather. All this and it is supposed to snow. I guess I will have to wait longer then the May 15th freeze date to put my plants out.

One of my favorite springtime comfort food is potato leek soup. I like to eat it hot with croutons and a tossed spring green salad on the side. Here is my Vegan version.

Potato Leek Soup

1 tablespoon olive oil
3 large leek, quartered lengthwise, washed and chopped
1 small onion, peeled and chopped
1 quart vegetable broth
1 cup water
4 fists sized red potatoes, cubed
1 bay leaf
1 cup rice milk (you can use low fat milk instead)
Salt and pepper, to taste

Heat the olive oil in a soup pot over medium-high heat. Add the leeks and onion. Cook and stir until the vegetables are softened but not brown, about 5 minutes. Add the broth, water, potatoes and bay leaf and bring to a boil. Add the rice milk and remove from heat.