I can’t believe that we are in the last month of summer so soon.
Already we have moved on from the uncomfortable hot days of July to the cool evenings of August.
This is my favourite time of the summer. Not only because I was married in August, but also because I love the coolness that sweeps in, allowing me to relish the crispness of the evenings while snuggled next to the Dreamboat.
And on top of that is the realization that another holiday weekend has arrived.
I guess we should have known by the oddly warm and early spring we had this year that we were in for one hot summer, but this is crazy.
It is insanely warm. Not only are people having a hard time in the heat, but so are the plants.
Take my poor little herbs I potted in May. All was well with them at first. Then at the end of June I went away for a few days to help with kitchen reno (by help I mean watch) and then off to my Dad’s wedding. And while I was away that blaring sun got to my herbs.
I came home to pots of dying and, in some cases, downright fried little herbs. I cut back what I could and took good care of them..
Some of them are almost recovered. Others, though, I am pretty sure are dead.
Last Wednesday, along with picking up our usual CSA veggies from Dalew Farms, we received our July order of organic chickens. This was our first time ordering their chickens and we were very excited to try them.
Obviously there was only one way to taste test the meat:
First thing we did was make a basting sauce:
1/2 c olive oil
1/2 c lemon juice
2 tbsp fresh rosemary (gently pressed with a rolling-pin to release oils)
We set the barbecue to 350 and then began the rotisserie.
And by we I mean the Dreamboat. There is something about barbecuing that demands male attention. Continue reading →
The Dreamboat and I have been excitedly going through our Community Sustained Agriculture (CSA) box each week to see what’s inside. For the most part it is laden with tasty veggies that I already know the name of, but sometimes there is a new surprise in the mix.
One of these surprises was a large handful of garlic scapes in our first two boxes.
I had never heard of the scapes, but it is simply the top part of the garlic plant. It looks like a closed flower waiting to bloom, but apparently if you leave it to do so it will sprout small garlic bulbs that you can then plant into the garden.
If you do this, though, the plant will have to divide nutrients between the stalk and the bulbs, so farmers and gardeners tend to cut the scapes off.
So what did we do with the garlic scapes?
We chopped them up and added them to my famous (slash taken from my best friend’s recipe box) Goat’s Cheese Brushetta. Generally the recipe calls for a chopped up clove of garlic, but I substituted a handful of chopped garlic scapes in its place. Continue reading →