The Garden In May, Part II

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Welcome to the backyard, the most challenging part of the garden.  It is big, it is shady as well as very sunny in parts, and it is the playpen of Madison, our Westie, and Lily the lab.    It is a joint effort between my daughter and me and we argue consult constantly on what goes in and what comes out.   We have learned to compromise and to pick our battles.  Some of them carry over from one year to the next, but we are still friends...until the next battle.

The grass is the biggest headache in the back.  We have drainage problems due to a sloping yard that guides the water down to the creek on the other side of the fence when we have big storms.  We can only plant fescue in the Fall,  so this year we will have to live with big empty patches.  It irritates me to no end but life is not perfect.  Neither is our yard.

The hostas are the stars of the year.  They are on steroids! Keep in mind this is only the second week in May.

The New Dawn rose by the bird house.  No tenants this year.  Coco, has done a good job of keeping new parents away.

Confederate jasmine planted three years ago.

The peonies have also had a good year.

A closer look of the birdhouse.

This year's project is the path to the fence which gets very muddy when it rains. Those are flats of sedum I purchased at Lowe's.  We'll see how they do.  I've left the right side open so we can have access to the other side of the fence.

Madame Mere's private garden.

The climbing Japanese hydrangea with Mountain Laurel in back is by the gate that separates the front and back garden.  It leads to MM's apartment from the outside.

And here's Coco, whose help in patrolling the yard and keeping it free of bunnies is indispensable in the preservation of this garden, particularly the hostas.  We are lucky to have a fence and a Westie to keep the deer away.

Next up, my domain...the front yard.

A Tour Of The Garden In May, Part I

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All my hard work of past years has finally been rewarded this Spring.  Don't get me wrong, a beautiful garden is a work in process and takes years to develop.  It is not a one time thing as I've discovered, but years of trial and error, hard work and learning from your mistakes.  You can get a landscaper to come in and do it all for you, but my daughter and I love to garden and we wanted our garden, like the inside of our house, to have character and to be "us".

This year, the peonies take center stage.  The profusion and the colors are staggering.  I don't even cut them anymore.  I don't have enough vases in the house and the place already looks like a funeral home!

The photo above was taken AFTER I had already placed some in containers for arranging.

 The first to come out, the biggest and, always the most reliable, is the Sarah Bernhardt peony.  No wonder it has won so many prizes.

I have already cut over 20 of these for both my living room and Madame Mere's

This other is Duchesse the Nemours.  There are two plants, one white with a yellow center and the other a blush pink, also with a yellow center.

Here's the light pink in a vase

There's also Festiva Maxima in white and a dark red which did not do as well and was not as profuse as the others.

The tea roses have also been fantastic, so far.  I have been on top of them treating them for pests which come in every size and color here in Georgia. Let's see who wins this battle.  I would put my money on the bugs, they always win.   I usually give up and swear I will never have another rose in my garden again...until next year.  I have finally compromised and grow only three bushes in front of MM's window.  She keeps guard.  Everyday.  Like a hawk!

The photo above was taken in the afternoon after a brief rain shower.  They never look this good as we get into the hot summer.  We will see how well we do this year.

The photo on top is the New Dawn rose, a prolific climber, now in its third season.

Stay tuned for the rest of the garden...

All photos have been taken by and are the property of Lindaraxa.  

Monday Orchids...Cymbidium

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It's hard to capture the loveliness of this orchid in a photo taken inside the house on a rainy Sunday.  I almost killed myself trying all angles atop the kitchen steps!  No matter, you get the picture (no pun intended).

They were a present for Madame Mere and these particular ones came from Costco.  Look for them at your local nursery and at Trader Joe's, Kroger and other stores.  This is their time of year.

Cymbidium, often called boat orchids, are known for their large spikes and long lasting blooms.  If you take proper care of them, the flowers will last for 8-10 weeks.

They need lots of light, no direct sun, and a moist soil .  Madame Mere's apartments are the best place for them.  She is the Orchid Whisperer!

For how best to care for them, follow the tips from this source or the one that comes with your orchid.  If you live in California, you can grow them outside. Anywhere else, including Florida (it's too hot for them in Summer), stick to the pot.

Quick And Easy Summer Meals...Fettuccine With Mushrooms And Asparagus

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I have fallen in love with asparagus this Spring.  Don't get me wrong. I have always adored them; but this year it's like falling in love all over again.  You know that feeling...the little smirk on your face, the twinkle in your eyes.  It must be a metabolic thing, just like the time I fell in love with tomatoes when I was pregnant with my first child. All I wanted were those big juicy tomatoes, drizzled with olive oil and basil; and big glasses of tomato juice in mid morning with saltine crackers.

Even though I haven't posted an asparagus recipe this year (there are tons of them from the past) we have been having them at least twice a week.  We love them cold with olive oil and vinegar, sometimes with chopped eggs on top, and with Hollandaise Sauce once in awhile.  I think I am finally coming to the end of this love affair and I am now looking forward to the summer bounty.

Morels are in season now but I haven't found them at the local markets.  If you find them where you live, you must buy some; but don't fall in love with them, they are quite pricey and will break your heart (as well as your pocketbook).   Only entertain the idea for a fling or a one night stand.

Baby Bellas, on the other hand, are easy to find and  less pricey.  They are available at my local Costco but they come in a big box, So you have them with steak one night and use the rest for something like this.  They keep well in the produce compartment of the fridge.

*The main thing about this recipe is that it is cooked in the classic Italian fashion by adding the al dente pasta to the pan with the sauce and letting it finish cooking there. Instead of swelling with more salted water in the final minutes, it will absorb as mush flavor as possible from the essence of the sauteed mushrooms and the rest of the sauce.

You will enjoy this pasta.  It is substantial and filling enough to serve on its own with a glass of chilled French rose.  If you must serve dessert, make it a light one!
   

Fettuccine With Mushrooms And Asparagus

Serves 4

INGREDIENTS:

Fine sea salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1/4 cup red onion cut into small dice
1/4 teaspoon crushed red pepper flakes, plus more to taste
1/2 pound cremini mushrooms, wiped clean with a damp cloth and thinly sliced (or Baby Bellas)
1/2 cup homemade vegetable (or chicken) stock or store-bought, low-sodium vegetable or chicken broth
1/2-1 pound thin or pencil asparagus, thinly sliced on the bias, tip end left about 1 1/2 inches long
3/4 cup heavy cream
3 tablespoons pine nuts
1 pound dried fettuccine or pappardelle
2 tablespoons shredded basil
3 tablespoons unsalted butter
1/4 cup freshly grated Parmigiano-Reggiano

Procedure:

1. Bring 6 quarts water to a boil in a large, heavy-bottomed pot over high heat, then add 2 tablespoons salt.

2. While waiting for the water to boil, heat the oil in a sauté pan over medium heat. Add the onion and pepper flakes and sauté quickly to keep the ingredients from scorching. Add the mushrooms, season with salt and pepper, and sauté until the mushrooms darken slightly in color and are softened but still holding their shape, about 5 minutes. Add the broth and asparagus and cook, stirring gently, for 2 minutes. Stir in the cream, immediately reduce the heat to keep it from scorching, and cook for several minutes.

3. Meanwhile, toast the pine nuts in a sauté pan over low heat, shaking the pan, just until they are warm and fragrant, about 2 minutes.

4. Add the pasta to the boiling water and cook until al dente, 7 to 9 minutes from the time the water returns to a boil (10 minutes if you are using pappardelle).

5. Add the basil, butter, pine nuts, and cheese to the pan with the mushrooms and toss well.

6. Reserve a cup or so of the pasta's cooking liquid, then drain the pasta and add it to the pan with the mushrooms, asparagus, and sauce. If the sauce seems too dry, stir in a few tablespoons of the reserved pasta water. Toss, taste, and adjust the seasoning with salt, pepper, and more pepper flakes if necessary.

7. Present the pasta in a bowl and serve family style from the center of the table, or divide among individual plates.

A little Parmigiano on top is not a bad idea!



Adapted from Nightly Specials: 125 Recipes for Spontaneous, Creative Cooking at Home
All photos Lindaraxa

TULIPS, TULIPS AND MORE TULIPS!

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I don't know what made me do it, but last Fall I planted over one hundred tulip bulbs.  Thank heavens. The rest of the spring garden is a dud.  Everything came up at once and didn't last as long as usual.  My three cherry trees up front made an appearance one day, stayed pretty for less than a week and then goodbye.  Just like the song in the Sound of Music, Farewell, Goodbye!

So long, farewell,auf wiedersehen, good night.
I hate to go and leave this pretty sight.
So long, farewell auf wiedersehen, adieu
Adieu, adieu, to you and you and you.

Some early bloomers,  like the forsythia, were extraordinary this year but the problem was Spring came so late they are all tripping over each other.  With the tulips still in bloom and the daffodils just fading here come the azaleas! It's a zoo out there.  Just last week we had two mornings with temperatures below freezing...madness.  We are now dressing like the San Franciscans, in layers!

On the bad news side are the gardenias.  The Sous Chef was right.  They are deader than a door nail.  Although my yardman wants to take the pruners to them, I've been told to wait until the 15th.  Every morning I lean over the deck rail in anticipation of some green.  Nada.  Should they come back it will indeed be a miracle.  Last year I had so many blooms I had to give some away.  Gardening is such a trial.
 

Then there are the peonies.  They are coming out like gang busters.  Even the ones that didn't come up in the past are finally showing their faces.  As the saying goes...God takes with one hand and gives with the other, or is it the other way around?

The Astilbes look beautiful (you can see some in the back of the tulips) but I think I have lost two of my Artemisas, those beautiful light grey perennials I had in front of the house.  And the Pinks? I have no idea what happened to them although my love affair with Roundup might be partially to blame.

Anyway, enjoy the tulips because a lot of the rest of the garden looks like this

 

 

 

 

 

Quick Shortcuts For Grilled Pork Skewers With Peppers, Onion And Pineapple

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We all know that meat, in order to be flavorful, needs to marinade before grilling.  We also know that pork tenderloin tends to be dry, as it does not have much fat; thus it must cook in some type of fat to avoid drying out.

One of my favorite shortcuts to marinade meats before grilling is the Good Seasons Italian Dressing.  You know, the one that comes with its cruet and all you do is add olive oil, vinegar and water.  I have been buying it for years, long before I became Lindaraxa and started publishing a food blog, so don't get on my case. Habits like this don't die easily.  It is one of those things that stays with you most of your life.   My daughter is the main culprit these days.   She uses it on the salads she takes to work most every day.    It was actually my brother, the grill master, who turned me on to using it as a marinade, so it runs in the family.

One of the things I found in the freezer while I was cleaning it last week was a piece of uncooked pork tenderloin I had saved from Christmas.  There were fewer of us for the Cuban Christmas Day lunch than I had anticipated so I cut off a piece and saved it for another time.  So here we were three months later.  Part of it was grilled for this recipe and the other went into Sweet and Sour Pork to use up the leftover pineapple as well.   Using up leftovers is a challenge, but it's fun.

Another product we use all the time in our marinades is Mc Cormick's Grill Mates Montreal Steak Seasoning  which is both salty and hot.  We marinade the meat with it for about 30 minutes, together with Worcestershire Sauce. I buy the latter by the gallon and use it in every type of cuisine.  I really don't know what I would do without it.

I am not going to give you a "recipe" for this.  It doesn't need one.  You can make it for two or a dozen.  It's fairly easy and quick and great for when you are having guests at the last minute.

Figure on about 1 1/2 lbs of pork tenderloin for 4 people.  Cut into 1/2 inch pieces

Marinade the pork in the  prepared Good Seasons Italian dressing (about 1/2 cup), or any other ready made Italian dressing such as Paul Newman's, together with some orange juice (about 1/4 cup) and soy sauce (a couple of TB) for at least 30 minutes

Preheat your grill.

Cut (1 each) the onion, red pepper, green or yellow pepper and pineapple chunks in 1 inch pieces.

Thread the pork and the vegetables and pineapple through a skewer, alternating.  Try to place the meat in the middle (it needs more cooking) and the fruit and peppers at the end.  Place back in the marinade for a few more minutes until your grill is hot enough.

Shake some Montreal Seasoning on both sides before grilling.

Grill the skewers for about 5 minutes on each side.  While it is cooking, reduce the marinade on top of the stove and baste your skewers with it after each turn. When done, sprinkle some cilantro and serve. That's it!

Serve with yellow saffron rice.



I have not received payment for endorsing any of the products mentioned above

All photos Lindaraxa