Our New Herb Garden- Le Château de Chenonceau Style

Tags

cooking, France, French, gardening, grilling, herb garden, herbs, landscaping, potager

Since our potager isn’t located close to our kitchen at all (it’s further away from our house down on the first bank), it wasn’t an ideal location for my herbs. I can’t just run out quickly when making dinner to add a spring of something or another.

Four years ago, The Town Mouse posted a picture of the herb garden at le château de Chenonceau (Chenonceaux, France) that I have coveted ever since. The recessed pots are adorable and would help deter mints and other herbs from taking over the entire garden.

Town Mouse’s picture of an herb garden at le château de Chenonceau (Chenonceaux, France)

The perfect spot for the herb garden was just off the back deck. It is the perfect location for both kitchen and grill access. At the beginning of last year, we turned a tight v- shaped corner (between the deck, pool deck, and pool) into a garden bed. We removed the grass, lined it with black plastic, mulched, edged it with mountain stone, while lining the pool side with small river rock. The only plant in the area was a spiraea we transplanted (and rescued) from next to the AC unit.

Last night, I purchased terra-cotta pots and herbs for my new garden. On the upper lip of the pots, I brushed on 2 coats of a terra-cotta sealant, 2 coats of paint (formulated for terra-cotta), and finished with two more coats of the sealant. I had these supplies left over from a previous project.

This morning, we were ready to create our new herb garden. I’m actually surprised Hubster was so agreeable to this design, when I first showed him the picture years ago, he didn’t care for it. First, I laid out the pots to determine their arrangement. Then, I pushed aside the old mulch and cut a hole in the plastic, and Hubster loosened holes in the clay soil. Once I recessed the pots into the new holes, I back-filled any exterior gaps with the clay soil and filled the pots with potting soil. I smoothed the old mulch back around the pots and planted the herbs.

I planted thyme, rosemary, oregano, sage, fennel, chives, peppermint, spearmint, chocolate mint, and bee balm. I actually think we’re going to add two more pots and create a fourth row in the back. I already have two types of basil and a lavender that I’d like to add there. Most of the herbs are perennials and will come back each year, so it’ll be easy to supplement the annual varieties.

Our New Herb Garden – Front View

Our New Herb Garden – Deck View

Our New Herb Garden – Poolside View

I can’t wait to update this post when the herbs have filled out and been topped off with fresh mulch!

UPDATE:
We added two more pots in the back!

Another Row Added

What do you think of our new herb garden?
What herbs do you keep in your garden?

XOXO,
Young Wifey 

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Hubster Finds The Kitchen

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cooking, food, foodie, husband, love, marriage, married life, postaday2011, spouse

Between prepping my lessons for teaching and completing my lessons for my intensive course, I have not spent much time in the kitchen. Or anywhere else but in front of my computer, and unfortunately not on my blog. When I have made it into the kitchen, it hasn’t been to cook the delicious foods I like to prepare (and consume). It has all been boring, basic and quick.

Hubster does not cook… ever. Okay, he’ll cook his own venison… he’ll make a very occasional grilled cheese (I think I last had one over a year ago) and recently he’s mastered the art of brewing a cup of coffee (which I do not drink). Now in all fairness, he does work many late nights and is exhausted when he gets home, so I don’t really expected him to do any of the cooking.

Then one magical night (last week), we were driving home from school together (Hubster actually had an early week!!!) and Hubster asked me what I was making for dinner. I responded that I had defrosted some chicken and that I’d probably heat up some frozen veggies and cook some potatoes. Quick, easy and boring. After we were home and took care of our fur children, I busied myself with my homework. I wanted to complete a major assignment before I started dinner. I heard the tea kettle whistle and Hubster asked if I wanted tea. He is pretty sweet & considerate and will make me a cup of tea now and again…

Then I heard the magical words, “How do you make this chicken?” I said I had planned on coating it and baking it. “How do you do that?” I jumped up and lined 4 bowls on the counter. I scooped flour (salt, pepper and paprika) into the second one and breadcrumbs in the last. I told him to use milk and eggs, as I pointed to the remaining bowls. And I just as quickly sat down. He questioned me like crazy (which meant that even though he was being thoughtful, I wasn’t getting any work done in this time), so I was careful to give him very clear precise directions, but remained at my laptop.

Hubster managed to bake breaded chicken tenders, steam a vegetable medley and slice & pan fry some potatoes. Even though the chicken was a bit dry (shhh, don’t tell him) and the potatoes were extremely peppery, it the most special meal I had in a long time. Hubster was quite proud of himself too. Afterwards, I asked Hubster if he would be making chicken any time again soon. He was quick to tell me, probably not. Another reason I love Hubster? He never ceases to surprise me.

Hubster Finds The Kitchen

How has your partner surprised you recently?

Fun Friends & Excellent Eggs

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Baking, breakfast, brunch, cooking, eggs, food, foodie, postaday2011, protein, vegetarian

What’s better than getting and eating (not in one sitting) 2 dozen farm fresh eggs? Why spending time with the friends who gave them to you! Thanks guys!

Farm Fresh Eggs

I’m seeing plenty of fried eggs, omelets, eggs benedict, egg salad and quiche in our future!

What is your favorite way to eat eggs? 

Roasted Butternut Squash & Pear Soup

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Baking, cooking, course, coursed meal, dinner, food, foodie, light fare, light lunch, lighter fare, lunch, postaday2011, recipe, side dishes, soup, vegetarian

Last night I was feeling miserable… when I got home from work, I crawled into Hubster’s recliner, covered in three blankets and waited (asleep) for him to get home from his late night. On his way home, Hubster went to a local restaurant shortly before they closed and asked them to make chicken soup for me, and it’s not even on their menu (after all it’s an Italian joint). Well, I thought it was a really sweet thing for him to do… and he must’ve appealed to the romantic in them because they made me soup (a lot of soup). It was a lot better than him running out to get Campbell’s. The kindness of the restaurant combined with the sweetness of Hubster, made me feel better.

Today, still a little under the weather, I was feeling the need for soup. Tonight, I made one of my favorite seasonal soups… Roasted Butter Nut Squash & Pear Soup…

Roasted Butternut Squash & Pear Soup

 

Ingredients:
1 medium butternut squash, 2 pears, 2 c. vegetable stock, 2 c. heavy cream, 1 Tbsp. light brown sugar, 1 shallot, 1/2 tsp. nutmeg, 2 tsp. fresh grated ginger, 1/4 tsp. cayenne pepper, turkey bacon (for vegetarian version substitute roasted butternut squash seeds), gorgonzola cheese

Directions:
Cut squash into cubes and bake in oven (you can also steam, but I prefer the roasted flavor). In stock pan, sauté minced shallot in butter. Core and cut pears. In food processor blend together all ingredients except cream, bacon & cheese. Return mixture to pot and bring to a boil. Reduce heat, add cream allow to simmer over low heat for about 5 minutes. Serve hot and garnish with gorgonzola and crumbled turkey bacon, or gorgonzola and roasted butternut squash seeds (vegetarian version).

Mmm…

What’s something sweet someone has done for you recently?

Steak & Pepper Strips

Tags

beef, cooking, cooking with wine, dinner, easy dish, easy meal, food, foodie, lunch, meat, peppers, postaday2011, quick dinner, recipe, steak

Since I’m pesco-pollo vegetarian, Hubster was overdue for some red meat (of course when we go out to eat, he usually orders chicken). Other than the venison I refuse to cook make him prepare himself, It’s been a few months since he’s had red meat for dinner. So I made this quick and easy steak dinner for him.

Hubster's Steak & Pepper Strips

 

Ingredients:
thin cut steak, 1 yellow pepper, 1 orange pepper, 1 green pepper, 1 red pepper, 1 shallot, white wine, extra virgin olive oil, fresh cracked black pepper, fresh ground sea salt

Directions:
Rub both sides of steak with olive oil and season with salt & pepper, let set at room temperature for 20 minutes. Preheat oven to 350ºF. Cut steak in long thin strips. Slice peppers and shallots and toss in with steak. Transfer to baking tray and drizzle with white wine. Bake until strips are done to your liking. Hubster’s took about 10  minutes.

Hubster thought the baked pear and butternut squash I made last night was the perfect accompaniment to this steak. That’s the first time he’s actually complimented the pairing of side dishes with the main course. Could it be that he’s learning about food?..

What is something you prepare for your sweetie, that you don’t consume?

How to Freeze Berries

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Baking, berries, black raspberries, blackberries, blueberries, cooking, food, frozen berries, frugal gardening, gardening, how to, raspberries, recipe, strawberries

Last summer Pumpkin and I picked a multitude of red raspberries, we had over 25 bushes behind our house. I made fresh berry Pavlovas, raspberry jam, raspberry pies, raspberry pancakes, raspberry smoothies… We had red raspberries in our cereal, salads, iced-tea, water… It was the summer of raspberries. The summer before that was the summer of strawberries (from Hubster’s grandparents’ neighbor’s garden). Three summers ago, it was the year of blueberries (from the pick-your-own farm).

This summer I was able to get a few black raspberries already, enough to pop into our mouths. There aren’t too many bushes, since my neighbor can’t get into the woods to pick the red raspberries, I usually leave him the black raspberries.

Mmm... Black Raspberries

Enjoy the Fruits of Your Labor
Last year we also froze many raspberries to last us through out the year. I used the last of my raspberries near the end of February. If done properly, you can have delicious berries the entire year. It’s a great way to extend your berry season and save yourself money.

How to Freeze Berries:

1. Wash berries and thoroughly dry them.

2. Pick out any extremely ripe berries and eat them now, they will not freeze well.

3. Arrange berries in a single layer, not touching, on a cookie sheet.
*If freezing strawberries, prepare them how you want to use them later; half or slice them before freezing.

4. Place trays in freezer over night.

5. Once berries are completely frozen, place them in a freezer bag or plastic container and return to freezer.

How do you save sweet bits of your summer to enjoy during the winter?

Bring Back the Kitchen Challenge

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Baking, bring back the kitchen, control, cooking, cooking challenge, feminism, kitchen, recipe, take back the kitchen

There are many reasons why people today do not cook and bake.  Some feminist think they’re making a point by refusing to cook, some people claim they have no time, some say they were never taught (their mothers were liberating themselves from the kitchen, seriously, giving up control make you stronger?). Whatever the reason, it’s time for you to take the challenge. You need to eat to live, why not eat something that tastes good? Please do not tell me McDonald’s cheeseburgers or a frozen dinner actually satisfy your taste buds.

In college I was shocked  at how few of my girlfriends knew how to cook. Growing up, my mother always made new and exciting things (and sometimes “interesting” things). I got to help her, so it instilled the passion for food. It wasn’t a chore, or a hassle; it was creative, an art form. It didn’t feel like we were perpetuating the stereotypical rolls, afterall we were cooking for us.

Play With Garnishes: Carrot Flower & Orange/Celery Butterfly

YoungWifey’s Challenge: Cook one new recipe a week (this works for new cooks as well as old)! If you think you don’t have time, you can make an entire meal in 30 minutes (Thanks Rachel Ray!). Use a recipe on a food package, from a friend or relative, a cookbook, a television show or online. It could be a meal, a side dish, dessert or candy! If it turned out well, take a picture and save the recipe. If it didn’t turn out, blame the recipe.  Let me know what recipes you’ve tried by posting a comment here or on my Facebook page!

What did you make and how did it turn out? Where did you get your recipe? Will you make it again?