Monthly Archives: May 2013

Artichokes are beautiful

On Friday we had our first official (albeit small) harvest: two artichokes! Neither of us had much experience cooking or eating artichokes, but my parents happened to be in town and my mom knows how to cook everything. We prepared them by clipping the thorns off the outer petals and slicing each artichoke in half, and then steamed them for 30 minutes. When they were ready we dipped the petals and hearts in my sister’s delicious mustard vinaigrette–a blissful combination.

Image    One of the artichokes, ready to be cooked.

Two weeks ago we had another (less legitimate) harvest of swiss chard that had been planted a while ago and had gone to seed. Since it held up fairly well to the old taste-test* we decided to use it in a relatively simple and stress-free recipe: Swiss Chard Antipasto from the Moosewood Cookbook. It turned out pretty tasty and although modern culture dictates that we should have used a camera to extensively document the experience, we forgot to take pictures.



*a method that we use repeatedly, and for less than ideal purposes such as differentiating between weeds and vegetables.


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Green is a great color

Green is a great color

Our little babies have decided to grace us with their presence. Soon we will have many fine green beans to enjoy and share. Photocred to Kristina the expert photographer.

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May 29, 2013 · 12:47 am

Meet the ladies


Welcome to our summer of planting things and hoping they grow. As we readied one of our gardens for the glorious vegetables and flowers to come, we realized that although ivy is extremely invasive and a pain in the ass, it also looks great on our heads. Passage is in the black raincoat and Kristina is in blue. If we remind you of Greek Goddesses that’s ok.

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May 29, 2013 · 12:12 am

We are going to blog about plants.

Once upon a time Passage and Kristina were hired by Gabe to spend the summer planting plants and growing food in the Lewis & Clark Community Gardens.  With little experience but much ambition, we are about to undertake a summer of flora, fauna, unreliable weather, and eventually some great food.  Wouldn’t you like to join us?


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