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Kitchen Table Kibitzing June 11, 2023 [1]

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Date: 2023-06-11

Home Grown

During our 40 years at the farm we grew almost all of our food, including herbs. Moving here to a condo with a tiny patio we had a challenge. Very little space, and the Santa Rosa soil was basically dark sticky clay. We had been used to some of the richest soil anywhere, at the farm. We have vastly improved the soil, to the point where we are surrounded by flowers. The edible aspect has been mostly containers, where the soil is controlled, but of course watering is more frequently required.

We have been incredibly successful with sugar peas, cooking them nightly and freezing some.

Parsley is in pots plus tucked in anywhere there’s space:

Mint grew slowly at first but now is thriving, It can get out of control without some confinement:

Note the smaller lighter plants at the bottom. Then note at the top, what happened when we fertilized the parsley.

Very reliable Basil, easy to grow and we make tons of pesto all summer. You can grow it no matter how little space you have.

I grow one tomato here, always a cherry tomato called Sungold (sweet as sugar). I already have tiny tomatoes. This photo is from a previous year.

And fortunately we have our incredibly productive lemon tree, which supplies us and many other folks.

I’ve often mentioned the Moroccan Lamb Chops we order at Willi’s Wine Bar, which we now order exclusively because it’s the Best Food Ever! I discovered the original recipe in a regional cookbook, but it’s far too complicated to attempt. But to give y’all a peek I’ll list what goes into the mint chutney, which is about ¼ of the total ingredients of the whole dish:

mint leaves

chopped green onions

chopped parsley leaves

salt

cayenne pepper

curry powder

chopped garlic clove

lemon juice

olive oil

Bon Appétit? Bon Appétit!

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