Art | Gardens | Urban farming
A New Series Beginning: Giant Garden Paintings!
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On the Boulevard: My Front Chard
ByVivianOne of the most beautiful, healthy and delicious parts of my garden is my “front chard”. It grows between the sidewalk and the road on a patch about 140 square feet ,which is about the size of a large Tokyo apartment or a very small Florida walk-in closet. Well, you can’t live in it, but you can certainly…
Bull’s Blood Beets
ByVivianI planted several varieties of beets in my garden including, “Golden, Early Wonder, Flat of Egypt and Chioggio.” They range from the lovely pale anemic beet, “Albino”, to the “Bull’s Blood” beet that bleeds a healthy iron red from the moment I cut the stems in the garden. Thinly sliced “Bull’s Blood” beet in my garden The first preparation I tried,…
Happy Chanukah, the latke mobile menorah
ByVivianYears ago, I went to a garage sale and loaded a cardboard box with old kitchen gadgets, pots, pans, and even an old oil tin from the basement of the sale. When I arrived home, I noticed that the muffin tin uncharacteristically had 8 sections. It would make the perfect holder for 8 potatoes for the…
Seeds along the Silk Route
ByVivianMy daughter Ariel www.interaxon.com plucked a dill flower from the garden . “Mmm tastes like plov.” It wasn’t a stretch of her gustatory imagination. Ten years ago, Ariel, Joel and I took a trip to Central Asia. Plov figured prominently on the menu in Uzbekistan and Western China. It may sound more familiar to you as…
A toast to the tomato: tomato tasting, part 3
ByVivianThis is the recipe I created after last year’s tomato tasting . I used cinnamon bread because the taste of cinnamon and basil are reminiscent of each other. Cinnamon French Toast topped with Tomato Salad Make a tomato salad following “The Remains of the Day” blog post For each serving cut 2 pieces of slightly dry cinnamon bread…
- Food | Gardens | Recipes | Urban farming
More on White, Ghost Eggplants
ByVivianGhost Eggplants in my Garden These eggplants are beautiful, delicious and prolific. I have planted them in all my gardens this year. When it comes time to eat them, place raw ones in the middle of the table as a centerpiece and set the rest of them whole in a hot barbeque. Roast the eggplants until their skins are smokey…