What a beautiful weekend! I probably could have (and should have) spent it out cleaning up my gardens. But you and I both know that didn’t happen (and won’t at this point until spring).
I spent much of the weekend inside doing some baking and Christmas wrapping—always fun. Our daughter is home from college for the holidays now, so I also got to do some cooking (all Trevor ever eats is Smart Ones). She only goes to college 5 minutes away from our house, and since I work at the school she attends I see her fairly frequently, but it’s still great to have her home for an extended stay.
So, no gardening done this weekend, unless you count the trash Trevor picked out of the front garden on his way to put the garbage out last night. I will say one thing about leaving plants up for “winter interest”—it’s supposed to be good for them in that they can collect a lot of leaves and snow around their stems and in that way they’re better insulated for the winter. Well, they certainly do collect a lot of random garbage, that’s for sure. Maybe it has something to do with the fairly high wind levels in Fargo-Moorhead, but wow, it seems like there’s a lot of garbage always collecting in our gardens.
But, on to more seasonally related topics. . . at this point I’m trying to decide on a good way to use some of our garden produce in a side dish or two this weekend. Trevor and Geneva and I will be celebrating “our” Christmas on Friday night—since we get together with my entire family for Christmas Eve and Trevor’s family on Christmas Day, we like to do just a quiet little dinner with the three of us at some point and exchange our gifts to each other. So it’s going to be crock-pot roast chicken for dinner, because we’ve still got 6 or 7 beautiful organic chickens in the freezer that we got from our CSA, and because it’s a recipe that doesn’t involve much fuss and makes a really good chicken. Basically you just stuff the chicken’s cavity with some onion, garlic, and fresh rosemary, and then toss in a few of those same things along the outside and sprinkle the skin with some salt and pepper and paprika, and add about a tablespoon of lemon juice. I always use lots of rosemary, and it’s really tasty.
But I’m looking for something maybe a little different to do with carrots and/or potatoes. The roasted ones are always fabulous, but it seems like something a bit special would be nice. So I’m still on the prowl for some new ideas. Feel free to chime in.