Just A Bit of News

 It has been a bit of a blogging drought around here and I have been trying to catch up but haven't been able to quite fit everything in. 

As soon as I can I will get up to speed 

Lots of change and interesting things happening....and unfortunately my Mac bit the dust and I haven't had a chance to replace it, so many of my photos are in limbo right now 

But...all is good and fall is finally here with beautiful cool mornings and a chance to garden again after a scorcher of a summer

We have a new fountain in the parterre garden and the roses have all been moved to new locations because of the changing shade and sun from the large oak trees.  

 Each of the quadrants will have a large pot with a boxwood topiary and then underplanted with hydrangeas.  The surrounding hedges have filled in and seem to be loving the new shaded area.

The canopy has grown so thick that the roses were not all that happy.  A good problem for the oaks but the roses were really "leggy" and not thriving as they should.  Moving roses is not my favorite job but I think I only lost two out of about 30 plants.  I have one bed left to move but it will be easy now that the weather is cooler.

 We decided to add a small dining area in the main living room of the house.  It's small but cozy and I like the big gas station pennants above the old pine table.  

 Two great old chairs from a Maine cottage on the ends and a large Swedish pine bench and an antique plate rack above.

Some how the odd assortment of wicker seems to fit.  Lots of pillows and ticking are just right in this small intimate space.  

 Over the summer I worked on the rear perennial beds.  Sculpting and removing sod and adding more flowers and interesting foliage 

 Throughout the year the beds will have color and new plants and bulbs.

 Apart from the vegetable beds the perennial beds are my favorite part of this garden.  Lots of work but always great rewards.

The lavender acts as a nice backdrop to the new plants and adds height to the beds and I really enjoy the color and interest that the variety of plantings provide.  It is also a never ending supply of things for arranging in little vases.

I hope you are enjoying a lovely fall....my favorite time of the year !!!!

See you soon

xo

Summer Wonderful

 With summer winding to a slow soft close and the temperatures still warmer than I like 

I try to cook with all of the garden stragglers

 The tomatoes were especially sweet and plentiful this year 

and my favorite was a small orange cherry.   

I planted a wonderful variety of radish called D'Avignon.  

It is spicy and flavorful and wonderfully crunchy. 

 I've used it on every thing from sandwiches to pizza.

 These radish are really beautiful too

 They pop up from the ground like little red footballs 

and continue to ripen above the soil.

 Some of the onions I dried and others I used fresh

through out the summer

 So to keep the kitchen cool and use up 

what the garden has so generously shared 

I thought I'd make a

Tabbouleh salad

 Tabbouleh is a Lebanese salad made with bulgur wheat, herbs and tomatoes.  

It generally has more herbs than grain 

but you can play around with this recipe to suit your taste.

 The dressing consists of just olive oil and lemon juice...and don't forget salt and fresh pepper

 For the greens I used wild arugula 

which I have tons of right now

 Some basil and mint

 and lots of parsley

 Adding some radish is not really traditional but hey...use what you have!

Cucumber is a nice addition and green scallions are optional 

but I had them, so in they went!

 Prepare your bulgar according to the package directions so you have about 2 cups 

 Then chop, chop chop the rest of your veggies

 I had about 5 cups of veggies and about 4 cups of greens and herbs

 Mix it all together and add the bulgar

Finish off with olive oil...about 1/4 cup and the juice of 2 lemons

Season to taste

I actually like this a bit more acidic so I added some champagne vinegar too

  Let this rest for about an hour to allow the bulgar to absorb all of the flavors 

Serve in butter lettuce cups with grilled naan bread or pita chips

It's just that simple

hope your summer has been wonderful

xo

kelley

Lemon Herb Gremolata

Well all-righty then....it's time to get the grill out!  

Here is a great little condiment for roast chicken, fish or grilled veggies 

The ingredients could not be simpler and the prep time is about 10 minutes

here's what you need:

2 lemons

a small bunch of fresh parsley (about 1 cup)

a small handful of fresh basil (about 1/4 cup)

your favorite olive oil

5 cloves of garlic

kosher salt

 a quick note on olive oil:

I have tested and tasted many 

and have finally found a grocery store product I love

California Olive Ranch

The regular Olive Oil is really great and I use regularly for cooking

but for a slightly more peppery rich flavor  or for dipping 

try the 

Millers blend

(first cold press, extra virgin)

Nice price and even nicer taste!

I use the small baby leaves of my basil plants for this...I top the plants when they start to bud and cut off just enough to use in salad or for a condiment like this

 for the parsley...I pull off the nice smaller leaves and discard anything that feels hard or stem like

 you will need a couple of nice big lemons.... a quick note on lemons:

I wash mine in really hot water

The hot water gets them super clean but also opens up the cells of the rind and 

then releases the oils in the lemon skin

 here is my herb pile

(pile:  a unique culinary term known only to me)

finely chop with a sharp knife and add to a small mixing bowl

 use a small grater and zest 

or finely grate the lemons over top

 squeeze in the juice of one lemon

 lightly blend...now on to the garlic

 the garlic needs to be smooshed 

(another gem in my kitchen vocabulary) 

in a mortar 

or really finely minced with a knife

 if you're using a mortar and pestle you will get a much smoother (smooshed) garlic paste...

I add a pinch of salt to help with the blending 

 work the garlic into a smooth paste...you will have about 1 tbl 

 add the garlic to your herbs

 this recipe makes about 1/2 cup of gremolata...

but a little goes a really long way

cover and refrigerate for about 4 hours 

this is a knock off of a really great Italian version and 

this is wonderful with grilled shrimp or even bruschetta and some goat cheese

have a lovely weekend!

xo

kelley