This Weekend

So what's on the menu this weekend folks?

Happy Birthday Ahron !!!!  

FELIZ CUMPLEAÑOS AHRON ...

Due to some weird scheduling I actually wound up with five days in a row off. Be still my heart. So it's going to be a busy time, catching up in the garden and in the kitchen. But I've got a plan, I do. On the menu for the coming long (very long!) weekend:

Smoked turkey, which I prepped yesterday and which will go into the smoker today. With that will have "French fried" Portobello mushrooms and a Ceasar salad.

Other planned meals:

Chickpea puree with shrimp; carmalized onion tarts; stuffed dates.

Ladies thighs, bulgar pilaf with chestnuts, cucumber/tomato salad.

Charlotte of asparagus & crab; beet tzatziki; fried green beans.

I reckon this should keep me happily busy.

This year's the first time I've grown marjoram, sage, and savory, so I made myself a scramble with smoked Gruyere and fresh herbs.

1. My Tarte a L'oignon was fab! Boy has said I can make that any time I want... I am stunned! - it was a meatless meal!
2. I scrapped Chocolate Eclairs in favour of Palmiers made from the left over pastry from the tart.
3. Its so cold here right now that the wee yeasties in my Brioche dough are all sleepy. It's a work in progress.
4. Tzatziki - I knew of that salad  - just never knew what it was called. Thanks for this week's beetroot project...wondering if a warm version of this might be nice for a winter night. Man and Boy are already roast baby beet fans.... How to keep the yoghurt thick whilst warm? ......and the beets in the garden are ready...

     

Thanks Brook for posting the Beetroot Tzatziki in the Vegetable Section.

Appreciate it.

Have wonderful weekend.
Margi.

Anne, do you use the beet tops as well as the roots? That's a perfect way to use them in a hot dish.

For starters, just boil them as you would any other greens, with maybe a hambone and a bit of hot sauce. When they're done, add some cornmeal dumplings to the pot liquor.

Ummmmmm, good!

Ann,

I make an authentic Greek beetroot Napolean with feta, mint mousse which is baked ...

It is in the Greek Section ... The beets are baked and stuffed with:

crumbled feta,
fresh lemon juice
sea salt
black freshly ground pepper
garlic colves
chopped fresh parsely and mint ( you can sub fresh dill )
Evoo ( extra virgin olive oil )
and DICED FINELY CUCUMBER

IT IS PREPARED IN A MOUSSE

YOU CAN SUB THE FETA OR COMBINE IT WITH GREEK YOGURT

SEE RECIPE: IT IS WONDERFUL

I prepare it for lunch for myself regardless of climate ...

Have nice Sunday.

Melissa, there's no reason your marjoram and sage shouldn't winter over. Wouldn't hurt to mulch them with some straw at the appropriate time, though.

What will happen is that the leaves will die off, and even some of the stems. But in the spring new growth will appear.

Savory may or may not winter over, depending on what you have. Summer savory is an annual, and when it's done it's done. Winter savory, however, is a perennial, and, like the marjoram and sage, should winter over for you.

Alternatively, you can dig up the plants, transfer them to pots, and winter them over indoors. Either keep them in a cool location, watering very occasionally, or grow them under lights as you do when first starting plants.

Not for nothing, but most perennial herbs don't really start producing until their second year.