Moments ago, outside my studio window
And now
Monday, October 26, 2009
Sunday, October 25, 2009
Sunday Morning Mood
Panicum virgatum 'Shenandoah' (switch grass) lights the way to the Ginkgo biloba, which is now only beginning to turn in color.
Abelia x grandiflora, Penstemon 'Garnet', Callicarpa bodinieri 'Profusion' berries, Rosa 'Summer Wine', Cotinus coggyria 'Royal Purple' with Euonymus (burning bush) in the wing, C. coggyria with Liquidambar styraciflua (sweet gum)... and its fig picking time.
Abelia x grandiflora, Penstemon 'Garnet', Callicarpa bodinieri 'Profusion' berries, Rosa 'Summer Wine', Cotinus coggyria 'Royal Purple' with Euonymus (burning bush) in the wing, C. coggyria with Liquidambar styraciflua (sweet gum)... and its fig picking time.
Friday, October 23, 2009
Turkey Mushroom Burger
Quick, easy and oh so very healthy! Or as my brother says, so good and so good for you.
Last night's dinner consisted of a few mesclun greens and tomatoes still from the garden, seasoned with a little balsamic and a sprinkle of salt. Fresh brussel sprouts were steamed in the microwave for just a few minutes and then very lightly salted (we also like the taste of cider vinegar sprinkled about). And this favorite burger...
Turkey Mushroom Burger from Diana's kitchen
1 pound ground turkey breast
7-9 nice sized mushrooms, chopped (we like lots)
3 garlic cloves, diced
1 Tablespoon Worcestershire sauce (approximated since I don't measure but drizzle)
Fresh ground pepper, to taste
1/2 to 1 teaspoon Kosher salt, to taste
Mix all the above ingredients and divide into 4 patties. Fry in 1 tablespoon canola oil or olive oil on a non-stick frying pan and on medium to medium-high until heated/cooked through and nicely browned. Let them sit for just a few minutes.
If you like wine with your meal, you might try an inexpensive Pinot Noir, like a Mirassou. We sure hope you enjoy it.
Last night's dinner consisted of a few mesclun greens and tomatoes still from the garden, seasoned with a little balsamic and a sprinkle of salt. Fresh brussel sprouts were steamed in the microwave for just a few minutes and then very lightly salted (we also like the taste of cider vinegar sprinkled about). And this favorite burger...
Turkey Mushroom Burger from Diana's kitchen
1 pound ground turkey breast
7-9 nice sized mushrooms, chopped (we like lots)
3 garlic cloves, diced
1 Tablespoon Worcestershire sauce (approximated since I don't measure but drizzle)
Fresh ground pepper, to taste
1/2 to 1 teaspoon Kosher salt, to taste
Mix all the above ingredients and divide into 4 patties. Fry in 1 tablespoon canola oil or olive oil on a non-stick frying pan and on medium to medium-high until heated/cooked through and nicely browned. Let them sit for just a few minutes.
If you like wine with your meal, you might try an inexpensive Pinot Noir, like a Mirassou. We sure hope you enjoy it.
Thursday, October 22, 2009
Hangin' About
Colored leaves of the Japanese maple, maple and plum, a spider's web, Arizona cypress 'Blue Ice' (Cuppressus arizonica), banana plant, Callicarpa bodinieri 'Profusion'... all just hangin' about the garden.
Tuesday, October 20, 2009
Sunday, October 18, 2009
Figs and Fried Green Tomatoes
We have such a short window to enjoy our fresh figs.
They have just begun to ripen, but a frost will soon make them a memory.
They have just begun to ripen, but a frost will soon make them a memory.
And not much to say about these, for my mouth waters at the sight.
Friday, October 16, 2009
Wednesday, October 14, 2009
Tuesday, October 13, 2009
Weekend Harvest, Roasted Cauliflower, Shelf Fungus
We spent the weekend firming up projects: widening a part of a gravel driveway and thus having to relocate part of the sprinkling system. With that also came the removal of some plants, which were then divided and potted up to share with friends and family, as we always do, and to donate to our local Hardy Plant group for fund raising in the spring.
A bit of garden cleanup ensued along with a sadness of having to harvest what will likely be the end for the majority of our vegetable garden. Possible frost warnings for the coming week had us gathering broccoli, cauliflower, tomatoes, onions, eggplant, green beans, and potatoes. We thought we had dug all the potatoes last month (potatoes we have not planted for 2 years), so it was quite a surprise to find this productive hill beneath and between two tomato plants. And I can see Fried Green Tomatoes in our future.
The last two small heads of the cauliflower were prepared Sunday evening in one of our favourite ways.
Roasted Cauliflower from Diana's kitchen
1 large head cauliflower, cut into bite size florets
1/4 to 1/3 cup extra virgin olive oil
3 cloves of garlic, chopped
1/4 to 1/2 teaspoon red pepper flakes
2 teaspoons Kosher salt
freshly ground pepper, to taste
In a large bowl drizzle olive oil over cauliflower florets. Add garlic and crushed red pepper. Toss to coat. Sprinkle with salt and pepper to taste and toss again. Place on baking sheet and roast at 450 degrees until golden and tender, about 15 minutes. (Fresh from the garden should not take long at all.) Transfer to a serving bowl and enjoy.
The tomatoes? These need nothing more than a touch of salt and pepper and a little balsamic vinegar. Serve alongside a fresh grilled lamb chop, a nice Pinot Noir, and it makes for a very fine meal. Simple is good.
One last thing: the shelf fungus and mushrooms (non-edible I assume) throughout the garden are quite beautiful.
A bit of garden cleanup ensued along with a sadness of having to harvest what will likely be the end for the majority of our vegetable garden. Possible frost warnings for the coming week had us gathering broccoli, cauliflower, tomatoes, onions, eggplant, green beans, and potatoes. We thought we had dug all the potatoes last month (potatoes we have not planted for 2 years), so it was quite a surprise to find this productive hill beneath and between two tomato plants. And I can see Fried Green Tomatoes in our future.
The last two small heads of the cauliflower were prepared Sunday evening in one of our favourite ways.
Roasted Cauliflower from Diana's kitchen
1 large head cauliflower, cut into bite size florets
1/4 to 1/3 cup extra virgin olive oil
3 cloves of garlic, chopped
1/4 to 1/2 teaspoon red pepper flakes
2 teaspoons Kosher salt
freshly ground pepper, to taste
In a large bowl drizzle olive oil over cauliflower florets. Add garlic and crushed red pepper. Toss to coat. Sprinkle with salt and pepper to taste and toss again. Place on baking sheet and roast at 450 degrees until golden and tender, about 15 minutes. (Fresh from the garden should not take long at all.) Transfer to a serving bowl and enjoy.
The tomatoes? These need nothing more than a touch of salt and pepper and a little balsamic vinegar. Serve alongside a fresh grilled lamb chop, a nice Pinot Noir, and it makes for a very fine meal. Simple is good.
One last thing: the shelf fungus and mushrooms (non-edible I assume) throughout the garden are quite beautiful.
Mushroom in motion or bird in flight
Monday, October 12, 2009
Friday, October 9, 2009
Friday Foliage
Over the past 16 years we carefully selected and have planted fifty to sixty specimen trees, each due to some special characteristic. We love them all, but the Coral Bark maple (Acer palmatum 'Sango Kaku') is high on the list of spectacular!
Two weeks ago
Carrie and the Coral bark
Carrie and the Coral bark
Today
Saturday, October 3, 2009
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