This and That May - The Garden Edition

Sorry to bore you if you are not a gardener! Everywhere I go, I am seeing blooms. This is at the college where I walk. 

We finished staining the new fence in the backyard, and I've planted onions, lettuce, onions, shallots, quite a few herbs, beans and potatoes. Soon I will plant tomatoes, basil, parsley, cilantro, zinnias, dahlias sunflowers, and peppers. 

Each day, I made a new bouquet and use what is blooming in the garden. The roses are from one of my Mother's Day bouquets.

My neighbor is a great baker and brought us a couple pieces of her orange olive cake. I think it's my favorite of hers. Her mom Isabelle lived next door to us and brought us dessert every Tuesday. Her daughter Debbie also loves to share with us. 

I know that not everyone enjoys mushrooms, but if you do, you can relate to the highly coveted "morel season". We are lucky enough to be able to forage them on private property and boy are they yummy. 

Here's one way we eat them. Place a hand full of cut and cleaned mushrooms into egg batter and coat real good. Individually cover mushrooms in cracker crumbs. Place in pre-heated skillet (cast iron preferred) and butter. Saute in butter for approximately 5 minutes over medium heat turning as needed until golden in color.

A friend sent me this and I can relate. 

I think this is worth sharing. I tried #5 right away, and the vinegar and it did remove the rust from my garden spade. 

Have you tried Pistachio Cream?  Aldi's had it in April but it flew off the shelves. 

Thanks for stopping by!

xo

Deb