Just a few short weeks ago, the garden was tripping over itself. I used to pluck and trim my tomato plants like Bonsai, but after a few years of awesome tomatoes, I had a run of bad luck: hard tomatoes, yellow leaf disease, spoiled blackbirds who ate but one bite of each. After giving up for a season, I decided to let the plants grow as they pleased and they made themselves a jungle. Now, after the most enormous haul of tomatoes ever, they have given in to exhaustion.
Copyright © 2016 MRStrauss • All rights reserved
In honor of the Japanese appreciation for nature’s transience, I captured some of the azaleas and rhododendrons in my gardens.
When a small packet of heirloom cucumber seeds turns into this, you need more cucumber ideas. I have quite a few Asian and Greek inspired recipes so I needed something to go with other foods. This paired well with pasta.
This is best made a few hours before serving. Start with this basic recipe and then see how it tastes. I usually end up adding a little more vinegar or sugar. You can also add chopped fresh dill or red pepper flakes for a different take. Or more garlic.
- 4 cucumbers, skins removed and seeds scooped out, thinly sliced
- 6 tablespoons white wine vinegar
- 2 tablespoons good tasting olive oil
- 2 teaspoons sugar
- 1 garlic clove, crushed or put through a garlic press
- salt to taste
Copyright © 2014 MRStrauss • All rights reserved