Our Own Mini Orchard

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apple, cherry, fruit trees, gardening, landscaping, orchard, peach, pear, plum, potager, redbud, trees

Last year, Hubster & I planted four weeping cherry trees and a Japanese maple. One weeping cherry didn’t make it through the first year, but we had a one-year warranty and replaced it. While we were at the garden center, we decided to finally start our own mini orchard.

The past few weeks we’ve been busy planting, mulching, and watering our 12 new trees. Two were ornamental; the weeping cherry and an Eastern redbud.

Own Own Mini Orchard

We planted 10 fruit trees in a line wrapping around from the top of the hill behind our house and curving down the hill to the left side of our house. The new mini orchard perfectly frames our pool, fire-pit, and hammock. Starting from the back to the front we planted one of each: Golden Delicious Semi-Dwarf Apple, Red Delicious Semi-Dwarf Apple, Methley Semi-Dwarf Plum, Bruce Semi-Dwarf Plum, Keiffer Semi-Dwarf Pear, Bartlet Semi-Dwarf Pear, Elberta Semi-Dwarf Peach, Hale Haven Semi-Dwarf Peach, Black Tartarian Cherry, and Bing Semi-Dwarf Cherry.

Foliage is Filling In

The foliage is already filling in nicely, and some small blooms have appeared. I’ll post an update once they’re a little more established.

XOXO,
Young Wifey

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Tarragon Pear Rice

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dinner, food, foodie, lunch, pear, postaday2011, recipe, rice, shallot, side dish recipe, side dishes, sides, tarragon

This week has been a typical rainy April week, and I’m thrilled (that it’s not snow)! The temperatures have all been above 50°F so far. Despite the rain, I’ve been sporting my sandals and have been yearning to be outside enjoying Spring. In Pennsylvania, April is my favorite month of the year. So while I’m dreaming of cherry blossoms, I’ll share this recipe with you. It’s always fun to combine my favorite ingredients to create new recipes. This tarragon pear rice makes a fantastic side dish to my apple smoked turkey tenderloin.

Tarragon Pear Rice

Ingredients:
1 c. uncooked rice, 2 1/3 c. water, 1 Tbsp. butter, 1 small shallot minced, 2 Tbsp. chopped tarragon, 2 Tbsp. pan drippings from turkey tenderloin or 2 Tbsp. of marinade (before meat touched it), 1/2 an anjou pear chopped, fresh ground sea salt

Directions:
Melt butter in sauce pan and brown shallots. Add drippings and rice until warm and rice is lightly browned. Add tarragon, salt and water. Bring rice to a boil, cover and simmer for about 20 minutes, adding pears two minutes before finished. Let stand for a few minutes and then fluff with a fork.

Once again, I would’ve serve this over a bed of sautéed spinach, but it didn’t look so fresh at the supermarket. Another thing I love about April? Farmer’s markets are starting back up!

Do you have a favorite month?  What makes it so special?

Grilled Brie, Pear & Spinach on Rosemary Bread

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brie, brunch, easy recipe, food, foodie, gourmet, grilled cheese, grilling, lunch, luncheon, pear, postaday2011, quick & easy, quick recipe, recipe, rosemary bread, sandwich, spinach, vegetarian

Grilled Cheese for the Adults

Grilled Brie, Pear & Spinach on Rosemary Bread

 

 

I used last night’s rosemary bread recipe and made smaller sandwich sized loaves for this recipe, but you can slice a loaf to make these tasty sandwiches.

Ingredients:
fresh-baked rosemary bread, butter, brie cheese, red pear, Anjou pear, baby spinach leaves

Directions:
Thinly slice brie and pears. Layer bread with brie, pears and spinach. Butter outside of bread and grill. Serve warm!

What is your favorite grilled cheese variation?