Last winter I built a greenhouse out back. By the time it was finished it was too late to be starting seeds for the summer garden because it was already getting warm outside.
A few days ago I whitewashed the greenhouse using some hydrated lime mixed with water and applied with a broom. This provides some shade so that it doesn’t get too hot in there. Each rainstorm will wash away a little bit of that whitewash and so as weather cools, the ‘greenhouse effect’ will be stronger.
Inside I prepared some beds and planted kale, spinach, mache, lettuce, arugula, beets, kohlrabi and radishes. I moved in a few kale transplants that we started outside a month ago, too. This way we have a succession planting of kale. As we plan better in future years we will do more of this.
According to some of the Eliot Coleman books we’ve read, we are a little late in doing this planting. Better late than never! I’ll let you know how it turns out.
Posted in Gardening
Tagged beets, Eliot Coleman, fall garden, garden, Greenhouse, hail proof, hydrated lime, kale, polycarbonate, spinach, transplant, whitewash
We love risotto in this house. Usually we eat it plain but it is a blank canvas that can be used to create so many different flavor combinations. Since our CSA has started our menu reflects what’s been in our share for the week. Lately we have had lots of greens so in went the spinach. I had also roasted some butternut squash on a cool morning and tossed that in as well. It was delicious.
Other flavors we add are sun dried tomatoes, artichokes, mushrooms, any vegetable puree, the ideas are limitless.
1 cup rice (yes, arborio is the best but you can use regular white rice too)
3 T butter or olive oil
1 onion diced finely
4 or 5 cloves of garlic (you can use less if you aren’t trying to ward of vampires)
3 cans chicken broth
2 T butter
1/2 cup shredded Parmesan cheese
Melt the butter (or olive oil) in a large saute pan. Add onions and saute until translucent and just barely beginning to brown.
Add rice and then garlic. Stir to incorporate. I hate burnt garlic so I am always careful to add it at the very last moment. If you want to toast your rice, do so and then add the garlic or it will get burnt while the rice is toasting. Add 1 can chicken broth, stir and bring to a simmer.
Do not cover. Continue simmering and add more broth when the first addition has evaporated down. Don’t let it evaporate completely because then it will burn but the idea is to keep adding liquids slowly while it is cooking. I always use a different amount of chicken broth because my heat levels seem to always be different. If you run out of chicken broth use water. Keep adding broth until the rice is no longer crunchy but cooked through and al dente. You don’t want it mushy and you don’t want it to be crunchy either.
If you want to add any other vegetables, now is the time. It is best if they are already cooked. Although the spinach was fresh and it just melted into the hot rice as I stirred.
Turn off the heat and stir in butter and Parmesan cheese. Serve as a main course or as a side.