Aug
19
2016
0

Life and death and life and…

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I do a lot of filtering during sermons these days, but one Sunday morning this winter, maybe even Easter, I heard the words “A seed must first die.” A pretty good point, somewhat obvious, but I hadn’t thought of it before.

Our peas — probably seeds sprouting on the windowsill when I first heard that phrase — have long since died but I liked the variety we grew this year, so I rummaged through the browned vines for some hidden pods to save for next year. I once aspired to save all kinds of seeds and catalogued them in envelopes. I’ve simplified in recent years — I only save peas and beans because they have nice big seeds that come in their own container.

Musing about new life coming from this heatwave we’re currently in the middle of; fragile green sprouts that would roast in under an hour in today’s sun; and the short number of summers I have to plant and cultivate a garden, how next year I will do a better job. Or perhaps it was expressed more succinctly in Mad Max: Fury Road:

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Jul
03
2014
0

Springtime pasta

Things are just getting off the ground in the vegetable department right now, but there are little handfuls of things to pull – peas, a small zucchini, some parsley or chives, a carrot. Today I got a zucchini before it got huge, and it had an amazing bloom that I thought would make a nice garnish for some leftover pasta. Vegetables quickly sautéed with butter, then a good squeeze of lemon and  toss it with the pasta.

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Jun
26
2014
0

A harvest of 9 cherries

Our goofy cherry tree from Lowe’s that has 5 varieties grafted together on one tree produced its first crop this year. Nine cherries, and one more that looks like a bird found it. The good news is that there was a recipe for a Sour Cherry Old Fashioned that I clipped from the paper this weekend that only calls for 2 cherries. Perfect, it’ll be a good night.

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Apr
08
2014
1
Apr
01
2014
0

And the first crop is… cilantro

Apparently the cilantro that we let turn into coriander (cilantro seeds) last summer took advantage of a long winter in the ground and has leapt out as our first crop of the year. We had a cilantro sauce with some Peruvian chicken awhile back that was unforgettable, and I found a comparable recipe on a blog that makes me feel less bad about the infrequency of my own posts. Cilantro (stems and all), lime, jalepeño, olive oil and garlic. Pair it with the infallible carnitas from Homesick Texan on a freshly grilled corn tortilla and life is good.

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The cilantro patch gone wild.

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Chopped and ready for the food processor.

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The final sauce. 15 minutes later this bowl was 90% empty.

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Eat them in the yard or drip all over your shirt, dude.

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