So, we found out our garden plot number and absolutely had to take a trot out to try and locate it. After all, if the previous inhabitants had left any sort of structure (raised beds, any tomato cages, etc.), we would want to know, in case we wanted to use it. Well, if we guessed correctly…
There is little else besides some neatly arranged pavers, some clay-y ground that might need amending and a rusting chicken wire fence. The exciting thing is that if this is our plot, we have an almost blank slate of earth to work with. It might not look like very much in this picture, but lets add Laura for scale.
All said and done, it is a pretty nice little chunk of ground for us to go crazy on. I have a feeling we will be adding raised beds and maybe some new chicken wire or other fencing to mark it out. Interesting, it doesn’t seem exactly 15×15. We couldn’t figure out if it was narrow than 15′ or longer than 15′. The archivist/planner in me desperately wants to measure it and make a detailed layout. Thing is, we still don’t know if this is exactly the plot we have been assigned. I want it. I have my heart set on this one.
We are planning on buying some seeds and maybe starting some of our own plants indoors. If they fail, we can buy some more plants, but we want to see what we can do ourselves from step one.
In the meantime, we have a large stash of sweet and regular potatoes to work through. We can’t seem to eat them fast enough. So, you know we did? We made pasta! Ha!
We were craving some serious comfort food, and homemade pasta and cheese was totally in order. Instead of spaghetti, we made orecchiette (little ears) and covered them with some of the best swiss cheese we can find and peas from last spring.
Served with kielbasa sausage and sauerkraut it was fabulous. The salad was some of the first winter baby greens we have gotten from Red Fire Farm, and they were so sweet and tender. I swear I love greenhouse salad mix way more than spring green salad mix. It just seems sweeter, tenderer. Or, we are so inundated with greens in the spring, I get bored of them quickly. Right now, with freezing rain and cold nights it is a precious green delight.
Another winter delight? Apples. We are obsessed with pears in the fall, so winter is the time for apples to shine. Fresh on oatmeal, cooked into a sauce for pork chops, sliced thin and covered with graham crackers and served with whipped cream…
And now for the humorous picture of the week.