Greetings, People.
Spring is coming. I have spinach, kale, and lettuce starts growing in the greenhouse, and will be planting a few rows of shelling peas this weekend. Our seed potatoes are sprouting, and will be planted soon. I am looking ahead to Last Frost, which in our area is March 12. After that, things will start to get busier in the garden.
I’ll be planting a few extra tomato and basil plants this year. After learning last season how to make @jammy’s blender tomato soup from fresh produce, I learned over the winter that it is almost as excellent using our home-canned roasted tomato puree and frozen basil blocks (and no blender required, as all the work has already been done). I’ve blown through practically our entire stock of both tomato puree and basil this winter making this easy and delicious soup. I’ll be making effort this summer to have plenty on hand for next year.
No project cooking this week, but a week of go-to recipes. Cooking for two adults in the PNW:
FRI: Chorizo tacos. Refries. Red rice.
SAT: Chicken-zucchini meatballs in orzo.
SUN: Panko-crusted halibut burgers.
MON: Greek-ish pork tenderloin. Couscous. Greek salad.
TUE: Burgers on the grill. Convection-oven fries.
WED: Teriyaki chicken. Rice. Veg TBD.
THUR: Italian wedding soup. Focaccia.
