We got out in the dirt this weekend and planted our vegetable garden… the weather was dreamy and it felt so productive to get my sweet little seedlings in the ground.
We’ll have about every color cherry tomato, plus some big ole red Big Boys, and some okra and summer squashes. It’s going to be wonderful IF we can keep the silly deer and other fauna out of them. Gardeners out there, any ideas or tried & true ways for how to keep my little vegetable babies safe?
Wagner was so excited to have a license to get truly, royally, horribly filthy that he took off his pants AND his underwear, sat in a pool of water and then ran over to sit squarely in the muddy garden to dig. His bottom was a brown upside down heart… it was the cutest, muddiest thing ever.
Does life get any better for a 2 year old boy?
Everything else around is blooming like crazy, and the herbs are in full swing (which is so awesome.) I love love love fresh herbs… so when they start popping back out again I look around for new ways to use them in basically everything.
Basil on a turkey sandwich? Yes, please. Mint in my tea? Oh yeah. Oregano oven baked potato wedges. Uh huh. Plus, my mama showed me how to use mint to skewer fruit (DELICIOUS, btw) and all of my cocktails end up more herbacious…herbal…whatever.
This weekend I used the biscuit recipe that Southern Living taught me about and threw in a whole bunch of fresh green garlic chives and minced parsley. Instead of Green Eggs and Ham we ended up with Green biscuits and ham, and well, it was delightful.
What’s your favorite way to eat all the newly sprouting herbs from your garden?
For the recipe:
Use this biscuit recipe and add in about 6 finely minced green chives and 2 Tablespoons of finely minced parsley leaves.
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