It’s still a little early to put plants in the ground. The seedlings bought yesterday need a few more weeks before going into raised beds. The sunny bench in the potting shed is now loaded with hope for a full potager garden.
The mayhaw is blooming now. Lots of sweet banana peppers.Three kinds of mint including variegated pineapple mint. Tiny, tiny Creole tomatoes.
Three kinds of mint, two kinds of peppers, Creole tomatoes and cilantro were potted up. I’ll add sweet basil and more chives to the collection.
And the faithful mayhaw is blooming, as are the Methley plums planted a year ago and the blueberries. (I’m hoping the rabbits will leave the berries alone this year…) Two more plum trees, one more blueberry bush, two new pears and a loquat will be added to the orchard. I’m excited!
It’s almost time for Ecclesiasties 3: 2; the part about planting.
Here’s a recipe to impress your next guests: Cherry Tartlet. This makes two, cut into four slices each. Simple, minimal ingredients, big on taste and presentation.
Ingredients:
1 box of refrigerated pie crust- 2 to a box
1 big can of cherry pie filling
a couple of tablespoons cinnamon sugar
1/4 cup confectioner’s sugar
a generous splash of lemon juice
1 Land-O-Lakes creamer cup or a small splash of half-and-half
What to do:
Preheat oven to 350°. Line a baking sheet with parchment paper. Next open the pie crusts and roll it out. And pop the top on the cherry pie filling. Spoon half the pie filling over the lower portion of pie crust.
Fold over the top portion of pie crust and crimp edges closed with a fork. And make vent holes in a pretty pattern over the top of the tartlet.
Make the second tartlet the same way and place on the parchment lined baking sheet. Sprinkle both with the cinnamon sugar.
Place in the preheated oven and bake for about 25 minutes, give or take, till nice and golden. Cool slightly. In a small bowl, mix the confectioner’s sugar, lemon juice and half-and-half for a glaze. Drizzle over each tartlet.
Cut each tartlet into 4 wedges and serve on your prettiest plates. You won’t need forks to eat this, but if you prefer, grab a fork. I did call it a luncheon dessert, after all. Ice cream on the side would be tasty with this tartlet and any pie filling — your choice.
Today is the last day of winter. Potatoes, carrots and onions planted in the potager are popping up. The azaleas will be in full bloom in about a week. Two of my sons broke ground on the big vegetable/cutting garden last Saturday. And there’s a lovely bee garden sweeping through the back yard.
Beginnings of my potager. Raised beds made from reclaimed 100 year old tongue and groove boards and same-age former fireplace bricks. Started in February, planted in March and blooming in May. I see supper.
theexileskitchen 