Creating a Life of Plenty

Mon petite Récolte

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Small Harvest

I got home from my brief family weekend in Michigan to find some good things and some not so good things.  As I was leaving on Friday, apparently there was quite a severe storm that knocked power out around the city (some folks still don’t have power 5 days later) and caused widespread damage.  My home was undamaged and the power was out for about 5 hours only.  My garden took quite a beating, one of my summer squash plants was unsalvageable and I am not sure about the other Italian squash plant yet.  Some other broad leafed plants also were damaged as well.  I worked last night to remove the damaged plants, shore up the rest and trim and water so the garden can begin its restoration.

The good things I found were a lot of herbs ready to be harvested and a few vegetables.  My Ichiban eggplant and cucumbers have started to produce fruit and much of my herb garden is overgrown and needing to be harvested.  I call this mon petite Recolte  (my small harvest) since I know there will be larger and larger harvests as the summer and fall approach.

I harvested more Calendula, Wormwood, Lemon Balm, Lavender, Rosemary and two kinds of mint (peppermint and spearmint).   The rosemary I plan to use tomorrow (the 4th) for a delicious recipe of

Pork Roast W/ Apples Sage and Rosemary

Ingredients

4 -6 granny smith apples, cored and cut into wedges

1 tablespoon lemon juice

4 lbs boneless pork loin roast

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

2 red onions, quartered

1 sprig sage, fresh

1 fresh rosemary sprigs

 

Directions

To make apple sauce, toss apples with lemon juice and set aside. To make apple slices, don’t cut apples and mix them till one hour before roast is done.

Season roast with salt and pepper. Heat oil in a skillet over medium high heat. Brown roast well on all sides, remove from heat and brown onions slightly.

Place onions in crock pot and top with seared roast. Place sage and rosemary sprigs on top. Cover and cook on high for four hours or low for seven to eight hours.

Add the apples during the last hour of cooking for firmer apples, or add them in the beginning of cooking to make apple sauce. When done, discard the sage and rosemary, slice pork and serve with apples, or applesauce.

 

I will let you know how it turns out!

Tonight, I will work on cleaning up my front yard which has some debris to remove and plants that need additional support.  Let’s hope the balance of the summer weather is calmer.

Happy….and Safe Gardening!

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