Finally the rain has stopped and I can enjoy some of the sights around Sweet Garden Farm: the freshly harvested garlic, drying by the rear of the house, the Vegetable Garden Gate with the view of the neighbor's barns and fields beyond, and the Portulaca I have growing in a pot on the picnic table on the back patio. In the distance behind the Portulaca you can see Eddie's sister's house.
The Stella d'Oro Daylilies are doing well this year.
The Hosta Garden, above, turned out really pretty. It's a shady area we could never seem to decide how to plant. And at left my garden angel sign, welcoming one and all to the vegetable garden.
Right now I'm harvesting Leaf Lettuce, Romaine, Spinach (although that is about done), Sugar Snap Peas, Swiss Chard, Kohlrabi, Cabbage, Spring Onions, and Carrots. The beets are almost ready. There will be a time delay before the regular Summer crops start producing.
Today's Menu:
Breakfast: Homemade Sage Sausage, Pumpkin Breakfast Bake, Gogurt with Cherries
Main Meal: Caesar Salad with Shredded Ricotta Salata, Chili and Sugar Crusted Salmon, Snap Peas and Carrots sauteed with Garlic and Spring Onions
Evening Snack: Blackberry Wine Coolers, Assorted Cheeses and Salami, Dark Chocolate
Chili and Sugar Crusted Salmon
2 6oz portions of skinless wild caught Salmon Fillets
2 T butter
2 T olive oil
Salt to taste
2 T chili powder
2 T raw sugar
Mix together the 2 T chili powder and 2 T raw sugar. Set aside. Melt the butter and olive oil in a small stainless steel saute pan until hot over medium heat. Add the salted salmon, smooth side down. Cook for three minutes. Turn Salmon over. Sprinkle Chili and Sugar mixture over top of Salmon to form a 1/4 inch thick crust. Cook for three minutes. While cooking, spoon some of the melted butter and olive oil in the pan over the top of the salmon. Pour any remaining butter and olive oil over the salmon in the serving dish. Makes 2 servings.
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