Thursday, June 26, 2008
Sunday, June 22, 2008
Photos by Maria & Boris
As the seasons pass, I'm slowly discovering all the secrets Red Barn Farm, our home, has to reveal. Last year I was delighted to discover our grape arbor amidst a massive pile of weeds. I cleared everything out leaving the vines exposed where I had found them and was able to salvage a few bowls of concord grapes before the end of the season. Nevertheless, other projects prevailed and the weeds were back with vengeance this year. I readily accepted my denial of the mess due to more immediate chores until this weekend when we were very fortunate to have our friends Maria and Boris up to help tackle the task of properly setting up the grape arbor, sans weeds. Right now the vines are recovering from a major overhaul and look a little frumpy, but I know we'll see the improvement in grape yield for seasons to come. This land is truly ripe with inspiration.
We also discovered some wild blackberries and mulberries today. I'm very excited about the blackberries and couldn't resist staining my fingers and snacking on them right off the vine, but haven't the foggiest idea what to do with the mulberries... they taste like cotton balls!
Tuesday, June 17, 2008
- Just the right combination of sunny and breezy,
- The first ripe blueberries straight off the bush are here (I'm working on turning into Violet Beauregarde),
- Great music all day,
- And I got paid to smell flowers... literally.
Monday, June 16, 2008
Today's lunch turned into a blog-caliber treat. I started with garlic scapes, an ingredient whose name and appearance I felt was worth my bewilderment, but once I cooked up and tried these tasty tendrils, the rest came together...
Bed of red and green baby lettuce topped with:
Garlic scapes sauteed in extra virgin olive oil
Marinated and quartered artichoke hearts
Chopped Pink Lady apples
Sheep brebis crumbles from Highland Farm
Julienned purple and yellow sage from the garden
A drizzle of sweet balsamic vinegar
This was my first time preparing and eating garlic scapes. I followed the recommended cooking method of sauteing in olive oil and checking for done-ness and found them to have a delicate garlic flavor that was very complimentary to the other ingredients. The texture was nice, not unlike thin asparagus spears, but I found the tips a bit tough so I will be cutting them off before cooking next time. Overall, this salad was wonderful and filling (Elaine Benes would be proud); a great success!
Sunday, June 15, 2008
Some of what I learned from my dad:
- While a guest at someone's house, always offer to help in the kitchen
- Never take life too seriously (regardless of age)
- It's all about teamwork
- How to draw
- To lie is one of the worst things
- How to plant flowers, scramble eggs, and swim
- Straight men can decorate
- Anything can be achieved with enough hard work
- Family is #1
- Don't forget to say, "I love you."
Thanks for everything Dad, I love you.
- Toiling away on new work for my future etsy shop and the On the Rise show in the Museum Shop at the DCCA. See the Press Release (and stop by if you're in the Wilmington area)
- Working on a couple of exciting commissions. More information and pictures to follow, but I can't ruin the surprise.
- New great job! Yay!
- Yard work... better than it sounds, we've been putting in several great shrubs and trees, taking out a lot of weedy invasive messes, as well as working on my first garden.
- Lots of cooking... we're two weeks into our 2008 summer CSA and those veggies don't prepare themselves! The benefits: endless, but beyond that... supporting the local economy, environment, and our personal health.