We live in zone 6a and I have been gardening and cooking for years. This blog is an opportunity for me to share with you my success and those failures that come about on occasion. Plus, I want to hear from all the gardeners and bakers and cooks out there and learn from you. Feel free to share your ideas.

Saturday, June 28, 2014

Tour of The Garden and Garlic

There is only one thing worse than harvesting garlic too early and it is when you harvested it too late. So I decided to dig up one bulb to see what was happening with my garlic. All I can say is that this bulb is one big bulb. I planted Music and Siberian late last fall. Looks like I will be harvesting much of the rest of the crop in about a week and the balance the week after that.

The trial bulb of harvested garlic and a couple of scapes.

Basil and I am planning to make pesto this weekend.


Although not the best photo, this is the first year that I have been able to grow sweet peas with success.

Tomatoes are looking good.

More tomatoes.

Garlic and beans in the background.

Cabbages and carrots.

More garlic.

An empty area in our yard where we had English Ivy pulled up and 2 trees taken down. Hint: in my opinion do not plant English Ivy unless you want to really put the effort into controlling it. Our landscape designer years ago thought it was a good idea and I really did not know any better back then. The good news is that I will probably plant Mohawk Viburnums, Knockout Roses and Daylilies here.

 Below is a perennial bed. Pretty and easier to maintain than the English Ivy.

Monday, June 9, 2014

Harvest Monday -Rosemary

I decided to make garlic and rosemary roasted chicken tonight. I used the rosemary from the garden. What a wonderful herb- love the aroma. As far as the chicken, I use thighs, and thinly slice a couple cloves of garlic. Next I drizzle olive oil over the chicken thighs. I toss the garlic in with them and place the rosemary on the bottom of the baking dish with a little more olive oil. Then I lay the chiken on top of it, along with the garlic. Bake at 350 until done , which is usually 35 - 45 minutes.

Sunday, June 8, 2014

Recipe for Scapes- Scape carbonara

Well I made scape carbonara tonight for dinner and I must say that it was delicious.  Click here for the recipe. It takes a couple of eggs and 4 slices of bacon. Use really good Romano cheese. I found the recipe at the blog, Sarah Cucina Bella and Saveur magazine had featured it.      

Saturday, June 7, 2014


I was out weeding and working in the garden and guess what. I have a few green Roma tomatoes. The garden is doing so well this year, I hope it contines in that direction.

The scapes are about ready and I usually use them in stir fry, but if anyone has a better idea on how to use garlic scapes I would love to hear about it.