Have you ever wondered how to make it rain? The folks at Home Grown New Mexico may have figured it out. For the second year in a row the Kitchen Garden and Coop Tour has concluded with a downpour. I can't think of a more fitting end to a tour of permaculture gardens, water catchment systems and chicken coops than a powerful rainstorm.
When you think of Sonoma, CA what comes to mind? Maybe green vineyards or rolling golden hills, but probably not craft beer and hard cider. On a recent vacation in Northern California I tasted quite a few beverages made with barley and apples instead of grapes. Sonoma County has built a reputation on wine, but a revival of hand-crafted beer and cider has grown from historic hop vines and apple orchards.
Why do banks give up these incredible buildings? The answer is probably very boring and financially sensible, but LOOK at this building and tell me do you prefer an ATM?
Anyway ... on our recent (and too short) northern CA vacation we made a trip to the Petaluma Seed Bank. If you enjoy seed catalogs, you will love this place. We browsed for quite a while and made small withdrawal (i.e. we bought some seeds).
Oh how I wish I was a highly paid journalism professor at UC-Berkeley. Then I would be blissfully unaware that people have accents in this great nation of ours and have long Sundays of no errands to stand around watching meat braise. AHHH, that would be the life.
Instead we ate leftover fish tonight and roasted vegetable salad and cleaned a few more things out of the refrigerator. Now I'm sitting here watching Glee, thinking about eating graham crackers for dessert and reveling in the fact that we got EcoBaby to eat brussel sprouts. Life's little victories.
When you think of New Mexico the phrase Goût de Terroir may not leap to mind. But, if sun, soil, and water influence the flavor of chile peppers, then grapes are similarly affected. While New Mexico is better known for chile, the vintners at Vivác are making wine with a taste of place. Perhaps Sabor de la Tierra is more appropriate wording.
It is the height of summer and gardens are (or should be) at their best. Our garden is recovering from a hailstorm, so I must look elsewhere for verdant finery. Conveniently, the Santa Fe Botanical Garden at Museum Hill held their grand opening last weekend and our family toured the newly planted grounds. I've seen a few botanical gardens in my day and many focus on obscure and exotic plants from far-flung corners of the globe.
I printed out the recipe for Spinach Peanut Stew in 2004 from the New York Times website. I have the time stamp on the bottom of the page. I just tried to Google it and couldn't find a link, that's how far this recipe has slipped off the radar (Hey! we found it - link above). I didn't cook it until May 2013. Was it worth the wait?
Since it is Memorial Day, we had to grill. It's summer, man! I also had a strong urge to make potato salad. We left the mayonnaise in the refrigerator and went with an herb vinaigrette. However, here is where it gets hinky. The original recipe called for 4 pounds of potatoes to a vinaigrette that contained just 4 tablespoons of herbs (specifically parsley, chives, and basil). All I can say to that is: pikers.
This may not be the most impressive harvest to come from our garden, but it is satisfying. Fresh asparagus is a sure sign of Spring and I was very happy to cut even a few spears from our garden. Asparagus plants (Asparagus officinalis) are perennial and take two years to establish before the spears can be harvested. This first harvest was a very long time in coming and even sweeter for the wait. We did "cheat" a bit and added store-bought asparagus to our own to make a more generous serving of roasted asparagus spears.