Garden 4/21

Garlic and a four romaine on the left

Oregano, Sage, Lemon Thyme, English Thyme, Hi Ho Silver Thyme, Spearmint

Red Salad Bowl, Oakleaf, Arugula, Boston

Broccoli

Fruit Tart (Strawberry/Kiwi)

make a simple custard pie

then place sliced fruit layered on top

glazed with apricot jam

Indoor vegetables

Swiss Chard, Leek, Scallion

Cayenne Pepper

Good Ole Fashioned BBQ

Hickory Smoked Chicken
3-5hr cook time
200-250F

9.5lb Pork Shoulder
16hr cook time applewood and pecan
pulled pork, 200-250F
could have gone for a few more hours

Smoke Ring

Ribs!
4-8hr cook time, applewood and pecan
200-250F

Clams Casino

little neck clams
bell pepper
tomato
onion
scallions
white wine
breadcrumbs
s/p, herbes de provence
bacon
parmesan

I cooked the bacon in the oven on a cookie sheet.  Put clams out on a cookie sheet and bake til they open.  Take the clams out of the shells and seperate the shells into halves.  Save the clam juice from the cookie sheet and dump it into a pan with onion, tomato, pepper sauteeing.  Add scallions, herbs, s/p, and white wine to pan.  Chop clams up and add to pan. Crumble bacon.  Add breadcrumbs to pan.  Spoon the filling into clam half shells.  Sprinkle parmesan and crumbled bacon on top.  It's totally worth the effort.  They will be devoured within minutes.

Harvest and moving some plants indoors

Baked Salmon with swiss chard soubise and ratatouille

Salmon
olive oil
s/p
lemon
tomato



swiss chard soubise sauce

swiss chard
onion garlic
s/p, nutmeg, oregano
flour
milk
butter
olive oil, water

Start with a roux, add milk and stir.  Form bechamel, add s/p and nutmeg.  Separately, caramelize onions with garlic, s/p, oregano.  Blanch shredded swiss chard.  Put onions and swiss chard in a blender, add a dab of olive oil/water to get it going.  Add this mixture to the bechamel.  Although the chard I used was all different colors, it still turned green.

ratatouille

onion
red bell pepper
summer squash
zucchini
eggplant
tomato paste
olive oil, s/p, garlic, herbes de provence