About midway through August, I decided that I was going to just let most of the gardens do their thing while I focused on the section I knew I was going to eliminate and revert back to grass.
I had my hands full with grapes, tomatoes and trying to figure out how to water properly and efficiently.
As fall has progressed I’m feeling pretty good about that decision. I had summer to get well acquainted with all the flowers and develop my own vision. Now I have a clearer idea of what needs to be culled, transplanted and completely revamped.
I’ll spend most of the winter culling what I know for sure I no longer want. I’ve photographed what I know I want to transplant, because I know come spring I won’t remember anything. (All these photos were taken this week, btw)
My biggest concerns for the next couple of weeks will be redoing the strawberry bed and readying it for winter. And winterizing the grape vines.
I’m seeing a real vision for the excellent beds that are the bones of my yard. I’m also having a lot of fun discovering all the rocks, crystals and fossils the previous owner has spread all around the beds. I have a plan for those, too. I think it will be fun.
To be continued….
I’ve been telling myself I should and today is the day I finally thawed the phyllo dough and made something. We decided on fruit turnovers and went with an apple filling. Here’s a short Youtube on the technique. I have to say, I wish my phyllo dough was as tractable as hers.We managed 8 turnovers using 1 of the 2 rolls that came in the package. These we went ahead and baked, the other roll we made the turnovers but stopped before the egg wash step and placed them into the freezer for later.These have the egg mixture brushed on and sugar sprinkled on. We opted not to add cinnamon but that is up to you. The apple filling had plenty in it.These went about 7-1/2 minutes at 375 in a convection oven, the tray was turned about half way through.These have been brushed with a powdered sugar glaze. They are pretty good!
Of course, you can use just about any fresh fruit or jam for these. You can go for savory and do them with veggies, meats, or cheese – or all three! I saw a good looking recipe for spinach and feta triangles while browsing Youtube this morning.
Sliced some of that tenderloin thin and warmed it under the broiler for a another take on gyros. Pretty good! Much garlic! I will take the occasion to complain about Kroger’s store brand Greek yogurt. Too thin, funny texture, didn’t taste as good, won’t buy that stuff again.
We saw this on one of our TV shows, the diner guy chopped a pork tenderloin into smallish pieces, put them into a small hotel pan, and started adding marinade ingredients. I scribbled them down as best I could because we had just bought a tenderloin and this looked like a great recipe: Olive oil, lemon juice, lime juice, garlic, oregano, salt and pepper. He said cover and refrigerate for a week. OK. We nearly forgot it because it was in the basement fridge but we got it out in time.I wish I had let the grill heat better but I was afraid to overcook the meat. I brushed it with garlic oil while it was on the grill and that really flared up. I did manage to get a touch of brown on there. It was really tender, and the garlic was prominent. I think the long marinade in lemon/lime juice had o lot to do with tenderizing it.I served it over a bed of wild rice with a side of Brussel sprouts and corn sauteed in duck fat.