Garden: July 3

 Green Oakleaf, Wild Arugula

 back
lettuce, arugula, mustard greens, kale, cilantro








front
herbs

tomatoes: cherry and cherokee purple

summer and winter squash: green zucc., yellow summer straightneck, striped cocozelle, pumpkin, acorn squash (maybe)

pickling cucumbers: boston, national

squash, cukes, arugula, parsley, swiss chard

row of pole beans: Nor'Easter and Blue Lake

 Lettuce bed picked, along with arugula..

Now, there's more space for the kale to grow.

 Zucc. flowers are starting.

First cuke was stolen by a rabbit.

Serranos

Spearmint

Green Onions (regrown from supermarket):
Chop off the ends(1in~) and stick into some dirt.  You don't have to put it in a glass of water first.

Romaine, Green Oakleaf, Red Russian Kale

Squash bed pre-weeding

Serranos (1.5yr old plants)

Lettuce bed before pulling most of lettuce

Swiss Chard

Garden: June 14

Red Russian Kale, Green Oakleaf, Romaine

grown in pots on the deck

back
Mesclun Lettuce, Mustard Greens, Cilantro, Kale








front
Herbs: oregano, thyme(english, silver,lemon), spearmint, sage

Garden: May

Slowcooker Pork Stew

Pork tenderloin (cut into large chunks
Red Bell Pepper (rough chop)
Potatoes
Onion
Water
Thyme, Oregano, Sage, S/P
Garlic, Cumin
Lime
Beer

Dump everything into slowcooker and let go all day.   Take chunks out and pull.  Put back into dish and let cook another hour or so.

Carnitas

9lb Pork Shoulder
Garlic
Olive Oil
Lime
Cumin
Cayenne
s/p
brown sugar
Orange and Clementines
Beer

I cooked it in the smoker at 200-250F for 15hrs~ using hickory wood.  Internal temp of 190-195F and let it rest a solid half hour.  Pull pork and put into deep baking dish (I used a cheapo foil one--put a cookie sheet under~!).  Pour squeezed citrus juice and beer into dish.  Add more lime and seasoning.  Throw it in the oven at 350-400F for an hour or so.  Take meat from the baking dish and sautee on a high heat to crisp the pieces.

Roquefort and Swiss Chard Pizza

Serrano Pepper Pizza

Roquefort and Swiss Chard Pizza

Bacon Brussel Sprout Sliders

Brussel Sprouts
Bacon
Pepperjack cheese
Aioli
Balsamic Glaze
Toothpicks
Onion

Cut brussel sprouts in halves and align them neatly in a pan (organization will help with assembly later).  Roast brussel sprouts in the oven with s/p and a touch of olive oil.  Cook bacon--don't let it get too crispy or will fall apart.  Once brussel sprouts are done, put to the side and let cool.  Let the bacon cool as well and then cut the strips into ~2in squares.  Cut down pepperjack slices into 2in squares.  Caramelize onions in a pan.

Spread aioli on brussel sprout, then put onions, bacon and cheese.  Top it with the other half of the brussel sprout and put a toothpick through to keep it all together.  If you had neatly placed the brussel sprouts in the roasting dish, matching tops and bottoms will be easy.

Place the sliders on a cookie sheet and reheat for 5-10min in the oven at 400F before serving.  Drizzle balsamic glaze over the sliders and serve.