Our tomatoes are really turning out scrumptious. Considering we started them in March, that's 7 months in the making for these little babies. Think cherry- and strawberry-sized. But they taste pretty darn good. Certainly better than what rolls off the truck at the grocery store this time of year.
The carrots were unbelievably sweet. Also, only about two inches long, but these we planted directly in the garden, so they only represent 5 months of work.
Bob and I have also been experimenting with Greek cuisine. The Greek restaurant in Fairbanks burned down a couple of years ago, but recently we noticed a replacement has risen like a Phoenix in the ashes downtown. It's just not open yet. So for the time being, here's a giant spanikopita I made from the last of the garden's kale and collards. I boiled the winter greens for a couple of minutes, then mixed them with diced zucchini, feta, dill, olives, and onion. Mmm. Then put everything into this filo duvet. Deeee-lish.
Our tomatoes are really turning out scrumptious. Considering we started them in March, that's 7 months in the making for these little babies. Think cherry- and strawberry-sized. But they taste pretty darn good. Certainly better than what rolls off the truck at the grocery store this time of year.
The carrots were unbelievably sweet. Also, only about two inches long, but these we planted directly in the garden, so they only represent 5 months of work.
Bob and I have also been experimenting with Greek cuisine. The Greek restaurant in Fairbanks burned down a couple of years ago, but recently we noticed a replacement has risen like a Phoenix in the ashes downtown. It's just not open yet. So for the time being, here's a giant spanikopita I made from the last of the garden's kale and collards. I boiled the winter greens for a couple of minutes, then mixed them with diced zucchini, feta, dill, olives, and onion. Mmm. Then put everything into this filo duvet. Deeee-lish.
1 comment:
mmm.. looks tasty.
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