The strawberries have been a surprise of the most delightful kind. As I’m sure I’ve mentioned before, I am a deeply lazy gardener. I never remember to water, so we set up an automatic system. I’m terrible about deadheading (as you can see in the photo below, with all that sprouted mustard in the top…
Ricotta-Stuffed Fried Squash Blossoms
This is the culmination of a dream. I don’t even remember where it is that I once tasted a battered, fried zucchini blossom. But ever since, I’ve wanted to make them myself. They’re so elegant, so unexpected, even kind of crazy. I mean, we do eat flowers – broccoli, for instance, or artichokes – but…
The Garden Takes Off!
Apparently, this year I’m doing something right. My garden – as you may remember, two tall raised beds in our sunny front yard – has exploded into life. Everything is flowering and starting to bear fruit. The two eggplants have beautiful purple blossoms, and the yellow squash have huge golden ones. (See Unfussy Epicure on…
Spring Bounty: Sugar Snap Pea Salad with Radishes and Braised Turnips with Sugar Snaps
Ah, spring in Albuquerque. Daffodils, irises, wild temperature shifts, sand blowing in your eyes… it’s not all perfect, for sure, but the lengthening days and the tiny seedlings poking their heads up from the garden soil make my heart light. Very little local produce is available yet, but we do have some beautiful local radishes…
How the Garden Grows
Until this summer, my vegetable garden was behind the house. Consisting of three raised beds, each three feet square, it was tucked in between the house and the shed in an area of the yard we never use. Besides the admirable use of otherwise useless space, this spot had nothing to recommend it. It was…
Planting Time!
Spring is well and truly here – heck, by the temperature it seems like summer already – and I have no more excuses. We’ve upgraded from the sad little raised beds between the house and the shed, shaded by both buildings and the tall elms of our neighborhood, to these 20″ tall beauties in the…