Our garden is throwing out the spoils of early plantings, and we are enjoying the ability to pick our dinner right before it needs to be cooked. We are eating kale, carrots, zucchini, peas, lettuce, onions and a host of other garden flavours. We planted a few crops of edible flowers (borage, nasturtiums, calendula) that have found their way into many meals. We are also lucky to find that our yard has been well stocked with fruit trees. The yellow cherries have proven to be sweet and good. I hope to find similar results from the 3 apple trees, 2 plum trees and the pear tree. And for those who are far away and cannot see our garden first hand, here are a few pictures.
A garden salad with calendula petals.
end-of-the-world birth... or a dawning of the age of Aquarius birth. Whatever the case, it will be exciting. And we are already fishing for ideas about what we're going to do with the potentially awkward birth date. Because, really, no one wants to hang the "Happy Birthday" sign up next to their stockings... Our current ideas include transposing the birthday forward by six months so that it's celebrated on June 26th with Nikolai (though a second baby also born exactly on the due date is quite unlikely). Or moving the day of celebration forward or backward to December 1st or January 30th. Any xmas babies want to weigh in on the debate? It's always good to hear from someone with personal experience!
Now, to finish off with a very garden friendly recipe.
Vegetarian Salad Rolls with Nutty Dipping Sauce
For the sauce, combine all of the following in a jar or bowl and mix until smooth:
-4 tbsp nut butter (I like almond, Brad likes peanut)
-4 tbsp water
-2 tbsp soy sauce
-1 tbsp brown sugar (or honey)
-1 1/2 tsp lemon juice
-1/4 tsp cayenne pepper
For the salad rolls you need:
-large rice paper wrappers (~8)
-rice vermicelli (1/2 package)
-chopped nuts of your choice
-assorted vegetables julienned (carrots, cucumber, peppers, zucchini, sweet peas etc.)
-the flavourings. In our case we went to our garden for spring onions, basil, mint, cilantro and celendula (mostly for colour).
Pour boiling water over the rice vermicelli and let sit until soft. Rinse with cold water, then season with salt to taste. I used about 1/3 tsp of salt.