Care for some homegrown?
I'm afraid summer's already winding down here...we had some lows in the 50's this past week and for two days now we've shut the air conditioning off and opened the windows. Bliss.
So it's about time I documented the garden.
Here's what it's looking like...
Cucumber big enough to hurt someone with + tomatoes.
Berries! This is a mix of raspberry and blackberry bushes.
Guardian of the Realm---no it's not a worm---IT'S A SNAKE! The smallest snake I've ever had the pleasure to meet. The Youngest found him for me and we had to show everybody. :)
Garden Summary: Early on there were peas, which quickly succumbed to a wild rabbit nibbling on all the stems. Bumper crop of dill and cilantro which had to be yanked out en masse to make room for sun-loving crops. Enough dill and cilantro seedheads were saved, though, to ensure self-seeding for next year. Cucumbers! At least 3 varieties producing at the moment (personally I hate them but whatever). Tomatoes are finally ripening. Lots of little yellow pear tomatoes, more than I remember planting. Peppers are slow; a few bells, even fewer hot serranos. I have ONE eggplant so far. Red cabbage is slow but still there. Lettuce---early crop is still producing (I had 3 plots planted) but I'm needing to plant one more to see if it will come up. Berries! Raspberries were there but small and are now heading toward a second crop. But the blackberries are HUGE and we're getting LOTS. They are almost too tart to eat fresh (I'm a wimp) but The Youngest is enjoying the free-form pies I'm making. And don't be afraid of trying this---the crust is EASY, TRUST ME, and any fruit can be used (or mixtures of fruit), berries, apricots, peaches, etc.
Pie Crust (makes one small)
1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 stick (4 oz) cold butter, cut into small pieces
Add salt, sugar to flour and mix up. Add cut pieces of butter and work into flour mixture (can use food processor or just YOUR HANDS! Mix until it resembles coarse meal.
Add about 1/4 cup ice water, little by little, until the dough holds together. If it's too crumbly add more water; if too sticky, add more flour.
Gather dough into ball and flatten into a disk shape and wrap in plastic wrap. Chill in fridge for about 1 hour.
Pie/Tart/Blob of Goodness
Mix together in bowl:
A few cups of fruit---an exact amount is really not necessary. ;)
1/4 cup sugar---depending on the fruit you might need more; my berries are sour so I use more.
1 1/2 tablespoons cornstarch
pinch of salt
1 teaspoon lemon juice + zest of 1/2 a lemon (if you have one lying around)
Heat oven to 425 F. Roll out dough (put flour down first) into circular shape, about 1/4 inch thickness. Pile fruit mix into center and fold up sides of dough, making a fold/crease ever so often so dough sticks together---you'll end up with a pie that's 'open' on top and the folded edges are holding everything in. It works...you'll see. :)
Brush dough with a little cream or milk and sprinkle a bit more sugar on crust. Bake for 15 minutes at 425, then lower oven to 375 and bake for about 25 minutes more.
Want to plant a garden? Look what these folks have accomplished:
So it's about time I documented the garden.
Here's what it's looking like...
Cucumber big enough to hurt someone with + tomatoes.
Berries! This is a mix of raspberry and blackberry bushes.
Guardian of the Realm---no it's not a worm---IT'S A SNAKE! The smallest snake I've ever had the pleasure to meet. The Youngest found him for me and we had to show everybody. :)
Garden Summary: Early on there were peas, which quickly succumbed to a wild rabbit nibbling on all the stems. Bumper crop of dill and cilantro which had to be yanked out en masse to make room for sun-loving crops. Enough dill and cilantro seedheads were saved, though, to ensure self-seeding for next year. Cucumbers! At least 3 varieties producing at the moment (personally I hate them but whatever). Tomatoes are finally ripening. Lots of little yellow pear tomatoes, more than I remember planting. Peppers are slow; a few bells, even fewer hot serranos. I have ONE eggplant so far. Red cabbage is slow but still there. Lettuce---early crop is still producing (I had 3 plots planted) but I'm needing to plant one more to see if it will come up. Berries! Raspberries were there but small and are now heading toward a second crop. But the blackberries are HUGE and we're getting LOTS. They are almost too tart to eat fresh (I'm a wimp) but The Youngest is enjoying the free-form pies I'm making. And don't be afraid of trying this---the crust is EASY, TRUST ME, and any fruit can be used (or mixtures of fruit), berries, apricots, peaches, etc.
Pie Crust (makes one small)
1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 stick (4 oz) cold butter, cut into small pieces
Add salt, sugar to flour and mix up. Add cut pieces of butter and work into flour mixture (can use food processor or just YOUR HANDS! Mix until it resembles coarse meal.
Add about 1/4 cup ice water, little by little, until the dough holds together. If it's too crumbly add more water; if too sticky, add more flour.
Gather dough into ball and flatten into a disk shape and wrap in plastic wrap. Chill in fridge for about 1 hour.
Pie/Tart/Blob of Goodness
Mix together in bowl:
A few cups of fruit---an exact amount is really not necessary. ;)
1/4 cup sugar---depending on the fruit you might need more; my berries are sour so I use more.
1 1/2 tablespoons cornstarch
pinch of salt
1 teaspoon lemon juice + zest of 1/2 a lemon (if you have one lying around)
Heat oven to 425 F. Roll out dough (put flour down first) into circular shape, about 1/4 inch thickness. Pile fruit mix into center and fold up sides of dough, making a fold/crease ever so often so dough sticks together---you'll end up with a pie that's 'open' on top and the folded edges are holding everything in. It works...you'll see. :)
Brush dough with a little cream or milk and sprinkle a bit more sugar on crust. Bake for 15 minutes at 425, then lower oven to 375 and bake for about 25 minutes more.
Want to plant a garden? Look what these folks have accomplished:
Click to view