Sometimes, I get smart and just quit talking.
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“Sugar Ann” Sugar Snap Peas from Baker Creek Heirloom Seeds (but more importantly, from our garden!) |
Because always, when gratitude and wonder are involved, words fumble and flounder.
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Things are accelerating in the garden and at the market.
And pesto making and herb preservation in a nimiety of forms is afoot in my kitchen.
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Just wait until next week….
And really, I’m sorry, but I’m afraid you’ll have to wait till then for a recipe or three. I have piles of parsley, dill and oregano to put up somehow (if anyone has suggestions…!) and then it looks as though I’m off to Iowa for the Great Scape Escape-ade. Of course, this really depends on the garlic — and the garden crew. But more on that when I return.
Happy gardening/eating/cooking/daydreaming about food! May your garden and market be inspiring wonderful things too.
Just lovely. Thank you for sharing your photographic excursion. I do hope you post some of yoru recipes next week too.
I’d love to know how you use the tricolored chard. It’s so beautiful, but ironically the pretty bright stems are the part you don’t eat.
Mary — unless you’re a rabbit. Trust me, I know (no I’m not a rabbit. oh, never mind…) I know it’s not the same but you can use the bright stems in stock — at least they don’t get wasted that way.
I’m so excited to find your blog! Thanks for leaving a comment. Kohlrabi is a genius idea. I’m all over it! Sorry to hear about your fracture – man those things stink! I love the bean count – very very cool!
Perfect way to send off a Friday afternoon, with musings about garden and kitchen things I might accomplish with the onset of the weekend. Also a good way to finish of the work day, getting lost in your photos. Thanks for the work distraction and for the inspiration.
Nothing like a few gorgeous pictures to tell the full story.
I love what’s going on in your garden — and I hope you have nothing but fun on your garlic e-scape-ade.
Can’t wait to see what you’re up to next week… of course that’s a common occurrance, as I can’t seem to stay away.
“Nimiety”!! Wow!! Excessively wonderful word! Wish you and your heaps of parsley, dill and oregano lived next door.
Excessively wonderful. Hmmm….. : ) Yes, you’re in Canada where, as I understand it (at least in Beamsville) it’s chilly, windy and rainy. Not very herbaceous, eh?
Beautiful food here! I’ve started really liking dill with tomato, so I’m imagining a broth or juice made with tomatoes and other vegetables and lots of dill. Just a thought.
I love taking photos of the stuff I buy at the farm markets. It’s so inspiring.
I saw your sugar snaps and thought y ou might enjoy my weirdness. Do you know I’ll eat the pods, but not the peas inside? I’m obsessively anti-pea.
So funny! Perhaps we can work out a deal — I’ll send you my pods if you send me your peas. : )