Friday, August 28, 2009

My Garden

When I was a kid I helped my father in the garden every year--this is something I always looked forward to. It seemed like we were on a small farm. Getting excited about spreading manure now seems a little strange, but yes I was, and couldn't wait to put on my boots, and trudge through making sure all of the garden plot was covered.

I once grew peach trees from pits that my neighbor threw into his garden. Every year, waiting for the first fruit to ripen--almost 7 years. I never liked peaches prior to growing my own--I savored every bite from that first peach of the year.
My first business experience was selling vegetables from the end or our was a great way to earn some cash at 12. Convenience was always good too--if I ran out of a product, I could run back to the garden and pick fresh.

As the years have passed, and the I think back to all the houses I have lived in, I have always tried to have a small garden. Herbs being the most prevalent. This year I grew some pole beans, tomatoes (my tomatoes did survive), and peppers.
The herbs that I grow are: basil, thai basil, cilantro, chives, french tarragon, thyme, lemon thyme, rosemary, lavender, parsley, sage, mint (if anyone wants any let me know), bee balm, oregano, and woodruff.

Natasha Came to Town

Although I did cancel my dinner this August, my friend Maggie--aka Natasha the naughty Russian waitress, we did some experimenting. Remember that it has been rescheduled for September 25 @ 6:30

I received a recipe for Gouvarlakia from a friend whose mom was visiting from Greece and I asked if he would share her recipe with me. The recipe below is what I received:

Gouvarlakia is a Greek/ Turkish food ....
Meatball with rice :
Beef ground meat with rice: Make small round meatballs about 3/4 of an inch and boil them with water just covering them. 60% meat-40 % rice, add a little parsley, salt and pepper. ( some people also add a little cumin (that makes it more Constantinople style)
When the meatballs (rice) are ready then take two or three eggs and beet them with 2-4 lemons.( Avgo lemono : egg-lemon sauce) Take a few spoonfuls of water from you meat balls and add to your egglemon sauce so it warms gradually and then start puring the egglemon into the pot with the meatballs.

The result--I will need some tips on the sauce and will be trying this recipe again. We all liked the meatballs, but thought there was a secret that was being kept about the recipe.