"Gardening is a matter of your enthusiasm holding up until your back gets used to it."
– Author Unknown
Barry and his sidekick, Britta, are keepers of our rustic garden. On Thursday mornings (trash day), you can find Barry mowing and trimming out back while Britta does quality-control on the edibles.
We strive to incorporate the edible garden into our recipes. When we do, we’ll cross-post them here because it’s kind of fun to see how we’re using what we’ve got. As it stands, it looks like the mighty thyme is our aromatic winner.
For the photo-yearning viewers, all of our edibles can also be viewed by clicking on the burgundy or olive-colored headings.
For the local viewers, please let us know if you want any of these; we always have more than we could use.
Basil
Baked Chicken with Lemon and Garden Herbs
Dill
Turkey and Wild Rice with Mushroom Soup
Oregano
Baked Chicken with Lemon and Garden Herbs
Parsley, Curled Leaf
Spicy Clam Pasta with White Wine Sauce
Parsley, Italian
Spicy Clam Pasta with White Wine Sauce
Rosemary
Baked Chicken with Lemon and Garden Herbs
Sage
Turkey and Wild Rice with Mushroom Soup
Tarragon
Thyme
Baked Chicken with Lemon and Garden Herbs
Clam Chowder
Turkey and Wild Rice with Mushroom Soup
Arugula
Arugula, Prosciutto and Gruyere Omelet
Chard
Lettuce
Winter Salad with Apple, Walnuts and Asiago
Spinach
Roasted Beets with Tangerine, Spinach and Chevre
Spicy Italian Sausage with Garlic Cream Penne
Beets
Roasted Beets with Tangerine, Spinach and Chevre
Carrots
Turkey and Wild Rice with Mushroom Soup
Onions
Turkey and Wild Rice with Mushroom Soup
Bell Pepper
Tomato
Apple
Winter Salad with Apple, Walnuts and Asiago
Lemon
Baked Chicken with Lemon and Garden Herbs
Tangerine
Citrus-Soy Chilean Sea Bass
Roasted Beets with Tangerine, Spinach and Chevre
