My garden is tucked into 2 greenhouses, various raised boxes, and other beds here and there in our backyard landscaping. It has grown larger every year, as our desire and appreciation for fresh food has grown. Here's a look at some of what's growing right now.
Nine tomato plants, basil, and new this year, long beans on the trellis.
The Chinese long beans. Thanks, Bo Herman!
Leeks, Italian green beans, and golden potatoes. Flowers will go into the block wall soon.
Yellow summer squash and variety of sweet peppers.
Tomatoes and leeks along this wall.
Kohlrabi, kale, and beets, with some dill wherever it wants to be...
Early Blue Ribbon tomato.
Yellow Crookneck squash.
Melon vines will have the run of this end of the greenhouse (and the shelves) soon.
These made a good little lunch today. Ham, cheese, asparagus, and pesto bundles. I served them with a garden salad and fresh pineapple. Here's the recipe: Ham, Swiss, and Asparagus Wraps
12 small asparagus spears 1 sheet frozen puff pastry 2 T pesto 8 thin slices deli ham 4 slices Swiss cheese milk
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Blanch or steam asparagus until tender. Cut spears in half.
Cut dough into 4 squares. Place on baking sheet and spread 1/2 T pesto on the center of each. Place 2 slices of ham and 1 slice of cheese on each. Divide asparagus into 4 bundles and place diagonally on each square. Fold opposite corners to overlap on top and brush with milk. Bake for 15 minutes until golden.
The rest of the asparagus went into the freezer for another day.
I never cared much for picking out crab legs at the dinner table. Too messy. And I used to think using asparagus in a pureed soup would be a waste of good asparagus. But... put them together and Wow! The picture may look bland, but it was delicious! Here's the recipe:
Crab and Asparagus Bisque*
1/2 T olive oil 1 onion, peeled and chopped 2 large cloves garlic, peeled and chopped 2 stalks celery, chopped 1/4 cup white wine 1 cup chicken broth 1 cup water 1 bay leaf 8 oz. fresh asparagus, cut into small pieces 4 oz. Neufchatel cheese 1/2 cup low fat milk 1/4 cup dry, whole wheat bread crumbs 1/3 cup shredded Parmesan or Romano cheese 6-oz. crabmeat
In a medium saucepan over medium heat, heat the olive oil, then add the onion, garlic and celery and saute until soft. Stir in the wine and continue to cook until most of the wine is evaporated. Stir in the broth, water, asparagus, the bay leaf and 1/2 t. salt; bring to a simmer and cook for 15 minutes. Remove the bay leaf. Pour the broth and vegetables into a blender, along with the cream cheese, milk, bread crumbs, and shredded cheese. Blend until smooth. Pour the soup back into the pan, stir in the crabmeat and reheat. Do not allow it to boil. Taste and adjust seasonings as desired. Garnish with snipped fresh herbs of your choice, such as dill, thyme, or chives.
I came home from our Southern Belle Statler Retreat on Monday, to find one of the the greenhouse beds full of fresh spinach plus garlic chives just outside the door. they were the beginning of a perfect salad!
I worked outside yesterday, clearing and weeding some beds. I planted French filet beans in the greenhouse and Dick transplanted some veggie starts into larger pots. Sun is shining, birds are busy, and things are starting to wake up in my garden. Look at this beautiful asparagus. I can't wait until we have bunches and bunches every day. Maybe there will be enough for Easter dinner...
Welcome to my garden. Here in Ohio, we are still waiting for Spring. March is always on again, off again. We've had enough warm days to get out, prune the grapevines, clean up some vegetable beds and see what's blooming. My husband took this picture a few days ago. It's always exciting to see the first bees out and working. Signs of good things to come in the garden.
Anita has a long background rooted in traditional handwork, and quiltmaking, which she still enjoys.
But more often, these days, you'll find her digitizing patterns for the Statler Stitcher and other computerized longarm quilting machines. Her summer days are spent in the garden and she loves finding new ways to prepare good veggie-based meals.