Well, the rhubarb has wound down along with my shelling peas-the pea vines and trellis are gone and the last of the rhubarb is in the freezer for later use.The mustards have also finished for now so I have three blank areas to begin planting some winter veggies in-I'm very excited about winter gardening-I've done a bit of it for the last two fall/winter seasons with mixed sucess, so this summer I'm trying to get ahead of the game and actually do some PLANNED planting-it's just so difficult to think about planting and seeding in August-but there is lots of information out about winter gardening and veggie plant vendors at the Farmers Market have a wonderful selection of starts for our fall gardening pleasure-Heather and Jessica of Revolutionary Roots have some beautiful kales and the much-sought-after purple sprouting broccoli and Keith,Roger and Eric of Your Personal Farmer have a great selection of collards,kales,Chinese cabbage and a great blend of kales in small packs,just the right size for experimenting in the garden.
Joel and Margaret Thorson of 1000 Flower Farm have been encouraging all of us to plant a few extra rows of fall/winter crops so we will have wonderful,abundant veggies at the winter Farmers Market-gosh, it's really a stretch to think "Winter Market" after about 90 days with less than an inch of precipitation and record high temperatures!!!
Well, back in my veggie garden-I have begun harvesting the potato patch-I planted Russetts,Pontiac Reds,French Fingerlings,and Apple Rose Fingerlings-I LOVE to grow potatoes-a fresh potato is an amazing,wonderful product, crisp and tasty beyond belief-nothing like a store-bought potato-try some from the Farmers Market, roasted with other root veggies and some garlic, drizzled with a good olive oil and some fresh-cracked pepper-YUM-Yum-another favorite recipe I love to use with fresh potatoes is:
Potato Salad with fresh Tarragon
4 large Russett potatoes
apple cider vinegar
2 cups garlic mayonaise
1/3-1/2 cup fresh tarragon
1 red onion, chopped
salt and pepper,to taste
Cook and peel potatoes. Dice them while they are still warm and douse them liberally with vinegar. Add garlic mayo,fresh tarragon,chopped onion and salt and pepper. Mix very gently and refrigerate overnight.
VERY simple and soooo tasty-Enjoy!
These photos are courtesy of my neighbor, Gail Seitz, who makes garden art from my rhubarb leaves. Pretty wonderful - Huh!
Delightful post, Gayle!!!! I really MUST try your recipe. Also, isn't it funny that I'm influencing you toward blogging, while you are influencing me toward gardening. HA!
ReplyDeleteBy the way, I removed the XXXL leaf pictures from this post, resized them and reinstalled web-sized versions. It should load quickly now. Also made the spelling change on your website! Whatdafriend, huh?! ;>}
Hello, Gayle,
ReplyDeleteYour blog pleases my eyes, widens my knowledge, makes my mouth water and enriches the blog world! Aren't you lucky to have Robin for a friend and neighbour!
Happy blogging, and I will be back.
Sabine
Hi Gayle,
ReplyDeleteDropped over from Robin's blog and I love the rhubarb art! How cool. The potato salad sounds good too, but I don't eat white potatoes, so that won't work. I"m booking marking you, though, and will check in from time to time.
hi gayle...I am also a drop in from robin's blog...thanks so much for the potato salad recipe...I've also got you bookmarked now and will be dropping by occasionally (in between beading, of course!)...
ReplyDeleteWow I just love the colors of the rhubarb leaves, they are extroidinarily "beautiful", thank you for sharing.
ReplyDeleteI found my way here via "Robin"
Hi Gayle,
ReplyDeleteWoowwww!!! Christmas presents here we come! Please be expecting our order to be faxed soon. This is absolutely amazing. We are so proud of you! Will be sending a loooonnnggg letter soon.
With much love,
Janet and Paul