Roswell Adventures

After being gone for a month-long road trip, during which time some awesome friends cared for our garden, we are catching up a bit. Here's what we have... OK, had to start with the compost pile. I love composting. Keeps us from throwing all our veggie waste into the landfill - plus turns out some amazing soil. Some folks insist you have to have a certain percentage of this and that and have to turn it regularly. Well, 4 weeks of no care just shows - compost happens! Xeriscaped area exploded! Our potatoes in back are off to a great start...I guess. Never done potatoes in bales. Guess we'll find out how it does. These "Hill Bales" are having issues. It may just get too hot back there. This is a new transplant. Squash and taters - what a combination! And the fig tree is humming right along. Blackberries are off to a good start. As are the raspberries. Bales with pumpkins and acorn squash. Front tomatoes... ...

Here's how things are growing at our place in Roswell, as of May 15th... Starting with the front porch this time.  Black Prince tomatoes...we'll get to harvest one before our road trip!   Love the flowers... Hanging basket by porch Pansies and chocolate mint Sweet potato plant started from one that went crazy in the kitchen. Mint! Just right for mojitos!!! Front yard bales - squash peppers, potatoes & tomatoes mostly. Front bales Closer view of squash and peppers out front. Mailbox bales - Closest to farthest...beets, carrots, nasturtiums & marigolds, and squash. Our berry patch with the wine bottle border Chuck put in. Caroline Raspberries Caroline Raspberry on left, Chester Blackberry on right. Love our fig tree! Back bales with squash, potatoes and spinach. More back bales with the same. "Hill bales" with cantaloupe and watermelon   Acorn squash and pumpkins.   T...

I've heard of pesto for years, and I have been purchasing it for various dishes. However, I never ventured into making any until last year. I started out using fennel fronds, tried leek leaves (which have to be parboiled first) and finally made some with basil towards the end of last summer. This year, I decided to give kale a shot, and I can honestly say that pesto is my absolute favorite way of eating kale! OK, I also love it in soup, but in soup, the kale is the supporting actor, while in pesto it has the starring role! Pesto is really easy to make. I start off by giving the kale a bath in a sink full of water with about 1/4 cup vinegar added. Since this isn't organic kale, I like to give it a quick veggie wash (but refuse to pay the price for commercial washes when vinegar works so well). Let that soak about 15 minutes, then shake off the excess water and lay out on towels to dry. In the meantime, toast the pine nuts in a small pan. If you don...