Spring Harvest

Kohlrabi, beets and carrots will be roasted for dinner tonight

Along with stir fried pea pods and kohlrabi greens.

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Garden Update

Our garden is 100% planted.  We’re trying some new things this year; daikon radish, chinese long beans and thai basil to name a few.  We even ripped out the honeysuckle down by the little house and put two fig trees in.

We have two kinds of peas coming in. Giant garden shelling peas and sugar snaps.

Baby purple kohlrabi.

Shallots and a few of our carrots.

Our potatoes are in the greenhouse this year.

So are our jalapenos and cilantro. I’ve been experimenting with thai cooking and use cilantro on almost a daily basis lately.

We planted six sunchoke roots in this bed last year. This year we have what appears to be a few hundred plants. They grow to be about 20 feet tall. We obviously have to get control of this situation!

From Scratch

When we visited Tahiti last year, I bought the fattest most plump-yet-still-expensive-considering-where-we-were vanilla beans.  I have a few projects in mind using them, first on the list is homemade vanilla.

I started by slitting a bunch of them in half while leaving their ends attached.

Using a sharp knife, I scraped out the seed ‘caviar’ from inside the beans.

The pods and seeds went into both vodka (on the left) and bourbon (on the right) then were stored in a dark cabinet. The jars were shaken daily.

Here is the clear vodka version after just one week.

Just two months later we have bourbon vanilla cupcakes with a bourbon vanilla buttercream frosting. 100% made by my husband Brian.  Who’s lucky?  This gal! 

Happy Cinco De Mayo!

Here are some artist trading card sized summer cocktail recipe cards to celebrate the day. You can find the how-to at http://gslcuts.blogspot.co.uk/2018/05/summer-cocktail-recipe-cards.html