Month: March 2017

Update from the garden…

The garden project is moving along. Hugo’s handiwork can be seen in the beautiful outdoor dining table: a simple Parson’s design with graphic tiles to top. We are ready for our first gathering.

The waterfall is running once again after a winter rest. “White fish”, “black fish” and the two “orangies” are happy after their dormancy. Little black fish was hiding.

“Critter proofing” the garden is essential. A band of chicken wire will run the entire base of the garden fence. Cue the rabbits!  Redwood boards are assembled using these nifty corner devices purchased through Gardener’s Supply Company. Check them out online. Powdered coated aluminum in a dark brown. Clamps are screwed to the inside at measured intervals for PVC pipe which will create the frame for the covers.

Our project manager Jerry is a good supervisor, but not much help.

Retaining blocks have created a nice curved wall.

Lily pads are slowly releasing their leaves as the sunshine coaxes them out of their slumber.

Stucco lath has to be screwed to the bottoms of the bed frames. Once again, critters here are relentless. In this case, GOPHERS!

Laying out the garden plan with spray paint gives a sense of the final vision. Crushed granite walkways, fruit trees, whiskey barrels of flowers, a sculpture piece, clothesline (artistically realized, of course) should bring this garden to full fruition.

Can’t wait for those veggies!

More to come.

 

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Grow Your Own!

Location of future garden…

Every garden needs an entrance.

Redwood boards for construction of raised beds…

The climate here in Santa Fe is perfect for growing…abundant sunshine and mild temperatures. The soil is another matter! Creating raised beds is the only option. Eight 4′ X 8′ beds for vegetables, herbs and flowers. Add in some fruit trees, clothesline!, a wind sculpture, chicken wire for critter control and the garden will be complete.

Broiled Salmon with Teriyaki Glaze

This meal was a hit the other night.

Oven broiled salmon with teriyaki glaze

Jasmine rice with chives and cilantro

stir-fried vegetables (sweet peppers, crimini mushrooms and blanched green beans)

Marinade recipe:

1/4 C soy sauce

2 T honey

2 T rice wine vinegar

2 T fresh squeezed orange juice

1 T minced garlic

1 T minced fresh ginger

Combine ingredients and whisk until honey is well incorporated. Place salmon filets in a zip-lock bag using half of the marinade. Reserve the other half. Marinate salmon for about 20 minutes. Remove salmon from marinade and brush off any pieces of garlic or ginger. Place salmon on a foil-lined cookie sheet that has been sprayed with non-stick spray. Thinner ends of the filet can be tucked under to create a more uniform thickness. Place salmon under a broiler on high setting about 10 inches from the heat source. Keep an eye on it. Broil until filets are just firm to touch.

Reduce remaining marinade over high heat until thickened.

Place vegetables in a preheated large skillet. Using high heat, add about 2 T of olive oil to the pan. Throw in veggies (these are what I had on hand), and spritz with salt and pepper. Resist the urge to stir a lot. Allow them to brown a bit before moving them around. Once good color has developed, add about 1 T of dark sesame oil. This gives great flavor. I also added about a tablespoon of the reduced marinade.

Cook Jasmine rice according to instructions. Add fresh herbs at the very end.

A sprinkle of black sesame seeds and a spoonful of reduced marinade make a nice finish.

ENJOY!

 Don’t forget to enjoy the process! Pour yourself a glass. I recommend this wine, purchased for $8.99 at Trader Joe’s, for the meal. It is delicious and I’m sure available at other stores.

One for the cook…

dry with subtle fruit, perfect for the meal…